Beet and Red Cabbage Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to Food and Wine magazine. Ingredients:
1/2 cup green lentils or 1/2 cup brown lentils |
kosher salt |
4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces |
1/2 cup olive oil |
3 tablespoons fresh lemon juice |
fresh ground black pepper |
1 1/2 lbs beets, cooked and cut into wedges (or half moon slices) |
1/2 cup fresh parsley |
1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces |
1/4 lb green leaf lettuce, torn into large pieces |
1/4 lb blue cheese (1 cup) |
Directions:
1. Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
2. Drain lentils, run under cold water, and drain again; set aside.
3. Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
4. In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
5. In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
6. Toss, season with salt and pepper, and top with bacon and bleu cheese.
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