The folks from Ellerbe Fine Foods share the recipe for a black lentil and citrus salad to promote the March of Dimes Signature Chefs auction.
Black Lentil and Citrus Salad
½ cup dried black lentils
¼ cup celery, small diced
¼ cup carrot, peeled and small diced
1 cup baby spinach, cut into ribbons
1 orange, segmented
¼ cup pasteurized feta cheese, crumbled
¼ cup toasted pumpkin seeds
2 tablespoons orange juice
1 tablespoon champagne vinegar
1 shallot, small diced
½ teaspoon salt
pinch of black pepper
¼ cup extra virgin olive oil
Cook the black lentils according to the package, drain and cool while making the dressing.
In a small bowl, place all of the ingredients for the dressing except the oil and whisk until the salt is dissolved. Slowly drizzle in the oil while continually whisking to form the dressing.
Add the celery, carrots, and dressing to the cooled lentils. Combine and let sit for 10 minutes to overnight allowing the dressing to flavor the lentils.
Toss the dressed lentils with the spinach and divide among serving plates. Top with the orange segments, crumbled feta and toasted pumpkin seeds.
Serves 2 entrée or 4 appetizer portions.