Salad with Molasses Vinaigrette

Published 12/06 2013 02:29PM

Updated 12/06 2013 04:44PM

Salad of herby lentils, green beans, avocado, candied pecans and romain hearts with molasses vinaigrette

Serves 5

4 c. lentils washed & drained
6 c. chicken stock (or broth)
Fresh finely chopped parsley
Zest & juice of 1 lemon
Salt & pepper to taste

Bring lentils & stock to a boil then lower to simmer. Add stock as needed to cook lentils until done. Place on sheet tray and cool. Reserve for later.

1/2 lb. fresh green beans
Water to blanch
Ice to shock

Blanch green beans until vibrant green then shock in a nice bath. Remove from bath & reserve.

Molasses Vinaigrette

1 part olive oil
2 1/2 parts sherry vinegar
Spicy mustard
2 1/2 parts molasses

Make an emulsified vinaigrette but slowly adding oil to the vinegar & mustard. When vinaigrette forms, season and molasses.

1/2 lb. pecans
1/3 lb. butter
3/4 C. sugar
2 T. cumin
2 T. chilly powder

Lightly brown butter in the pan then add pecans to stop the cooking & lower the heat. Add sugar & spice toss well to combine. Cool & reserve.

1 avocado sliced into wedges

1 head romaine hearts diced

To execute:
Place lentils in a metal mixing bowl. Toss with enough molasses vinaigrette to coat. Then add small amount of lettuce, green beans, avocado, & pecans. Lightly toss again and place in bowls & serve.

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