Lentil and Arugula Salad
Kalamata olives add briny notes to this vegetarian dish.
The key to upgrading salads is an excellent dip, says Dana Tough, a Seattle-based chef developer at ChefSteps. This recipe calls for romesco sauce, a bright red pepper-based dip traditionally made with almonds. While a store-bought one is great for saving time, if you’re looking for more complex flavor try this version made with toasted hazelnuts and pistachios, suggests Tough.
- ½ cup sous vide lentils
- 1 ¾ ounces arugula
- ½ cup zucchini, diced
- 15 Kalamata olives, cut in half
- 4 tablespoons olive oil
- 1 lemon, juiced
- 4 tablespoons romesco sauce
In an airtight container, combine the lentils, arugula, zucchini, Kalamata olives, olive oil, and lemon juice. Place the romesco sauce in a separate airtight container. Store everything in the fridge.
At your desk:
Drizzle the lentil and arugula salad with romesco sauce. Season with salt and pepper as desired.