On October 26th, 2014, I demonstrated how to make this lentil salad at the Atlanta Botanical Garden, using fresh Swiss chard from the edible garden.
- 1 cup green lentils, picked over and rinsed
- 1 bay leaf
- 4 teaspoons sea salt, divided
- 1 small bunch Swiss chard (5-6 cups packed)
- 4 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- ½ cup crumbled feta cheese
- Bring lentils, about 5 cups of water, and bay leaf to a boil in a medium saucepan, then reduce heat and simmer, covered, until almost tender, about 12 minutes. Stir in 3/4 teaspoon salt, and then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
- Bring 6-8 cups of water and 3 teaspoons of salt to a boil. Cut chard stems and center ribs, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips. Place stems in the boiling water for 1 minute. Add leaves and cook an addition 1 minute. Drain well, squeezing out excess moisture.
- Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and pepper in a bowl. Add oil in a slow stream, whisking until blended well.
- Drain lentils well in a colander, discarding bay leaf, and return to saucepan along with cooked Swiss chard, green onion, garlic and vinaigrette. Place over low heat, stirring, until warmed through.
- Top each serving of lentils with crumbled feta cheese.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD