A beautiful, simple and healthy salad that will make you feel good about eating lentils. These beautiful beluga lentils look like little caviar pearls and cooked properly, have just a little bite to them and keep their shape beautifully. I liked the contrast of the white cauliflower with the black lentils and the burst of green from the chives add just the perfect punch of color and burst of flavor this salad needs but feel free to add any herbs to your liking.
Start by bringing a pot of water to a boil and add the lentils. Lower the heat to a simmer and cook until the lentils are soft but still has a little bit of a bite left to them, about 10 to 15 minutes. Once they are cooked, drain and rinse them in cold water and reserve. Bring a second pot of water to a boil and add the cauliflower florets and cook for 4 to 5 minutes. You want them to still have some crunch to them and not be completely soft. Drain and rinse with cold water as well. Stir everything together and adjust seasoning to your liking. This salad would also be great with a hint of lemon or orange zest if you have it on hand.
- 1 cup of lentils
- 1 small cauliflower cut into florets
- 1/4 cup of minced chives
- 2 tbsp of olive oil
- 1 tsp of sherry vinegar
- 1 tsp of honey
- Salt and pepper to taste