My Favorite Salad

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I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes.

But then, there’s this one salad I’ve actually made multiple times for friends. (My husband doesn’t eat salads.) I don’t remember the source of the recipe, because mine was a magazine recipe cut and glued to an index card from decades ago.

It’s a composed salad, and these are the ingredients: Barley, purple cabbage, carrots, celery, dried cherries, and feta cheese. Intrigued? I was, and now I’m hooked.

It’s very pretty served layered in a trifle dish, or any deep clear bowl. Each component is treated separately for maximum flavor.

The recipe is really in two parts. One part, the vinaigrette. The other part, the salad itself.

My Favorite Salad

vinaigrette:
In a small blender, combine
1 cup of good olive oil
1/3 cup of apple cider vinegar
Juice of 2 large lemons
2 cloves of garlic
1 tablespoon of Dijon-style mustard
Salt
Blend until smooth.

salad:
2 cups hulled barley
Grated carrots, about 5 cups
1 whole purple cabbage, thinly sliced, about 5 cups
1/2 head celery, thinly sliced
1 1/2 cups dried tart cherries
12 ounces crumbled goat cheese

First prepare the vinaigrette. Set aside at room temperature.


Cook the barley in 4 cups of water or broth if you prefer. Let cool. Once it’s almost room temperature, mix the barley with about 3 tablespoons of the vinaigrette and set aside.

Place the grated carrots in a small bowl and add about 2 tablespoons of vinaigrette, stir well, and set aside.

Place the cabbage in a large bowl and toss with about 2 tablespoons of vinaigrette. Have the rest of the ingredients handy.

Place the sliced celery in a smaller bowl and add a tablespoon of vinaigrette. Toss well and set aside.


Layer half of the barley in the bottom of your salad serving bowl or dish. Cover with the celery.

Then add half of the cherries. And top with half of the goat cheese.

Then cover with 1/2 of the cabbage. Then all of the carrots.

Then the remaining barley.

Top off with the last of the dried cherries and goat cheese.

Let the salad sit for at least an hour. Or, make it the day before and refrigerate it overnight, letting all of the flavors meld together. But serve at room temperature.


I also serve this salad with extra vinaigrette for those who want that extra hit of vinegar.

And, if this salad is for those who require protein, it is fabulous with added grilled chicken or avocado.

Mix and match your favorite ingredients – lentils would work instead of barley, for example – and I’m not a huge celery fan, which is why I only allowed one layer of it. But do include the dried cherries and goat cheese!

Escabeche

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My thoughtful daughters gifted me a do-it-yourself fermentation kit for Christmas, 2017. Escabeche immediately came to mind.

I’ve only made escabeche one time, many years ago. The reason I only made these crunchy, zesty vegetables once is that the vinegar smelled up the house for days, which was very upsetting to my husband. I thought perhaps using the fermentation crock will “stink” up the house less.

The recipe I used was from Diana Kennedy’s ground-breaking book on Mexican cuisine, the bible, in a way – The Art of Mexican Cooking, published in 1989.

Escabeche is the Spanish word for “pickle”. Legumbres en escabeche describes a combination of pickled vegetables. It originates from Veracruz, and is a favorite for serving with Mexican dishes.

Chiles Jalapeños en Escabeche
Pickled Jalapeños
Makes about 8 cups

1 pound jalapeños, rinsed
1 1/2 pounds carrots, trimmed and scraped
3 tablespoons sea salt
1/3 cup water
5 garlic cloves, peeled and roughly chopped
10 peppercorns
1 teaspoon cumin seed
4 whole cloves
16 California bay leaves
Leaves from 2 fresh thyme sprigs
1 1/2 teaspoons dried oregano
1/2 cup safflower oil
1 pound white bulbous onions, boiling onions, or regular white onions
3 cups mild vinegar
1 cup strong vinegar
10 garlic cloves, peeled
6 fresh thyme sprigs
1/2 teaspoon granulated sugar

Remove the stems from the fresh chiles and cut each into 4 lengthwise. Scrape out the seeds and put into a large bowl. I don’t have to scrape out seeds because I cut around the seeds.

Slice the carrots diagonally about 1/8” thick and add to the chiles. I used a mandoline for even slices. Sprinkle with salt and toss well. Set aside to macerate for about 1 hour.

Put the water into a blender jar and add the chopped garlic, peppercorns, cumin seed, cloves, 10 of the bay leaves, the thyme leaves, and 1/2 teaspoon of the oregano. Blend as thoroughly as possible.

Heat the oil in a large, fairly deep pan. Add the blended spices and onions and fry until the liquid has evaporated and the onions are translucent, not brown – about 10 minutes.

Strain the chiles and carrots, reserving the juice, and add to the pan. Fry over fairly high heat, stirring and turning the vegetables over for 10 minutes.


Add the chile and carrot juice, vinegars, whole garlic cloves, 6 thyme sprigs, remaining 6 bay leaves and remaining teaspoon oregano, and the sugar.

I wish you could smell this! The depth of odor is remarkable.

Bring to a boil and continue boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set aside to cool before storing in the refrigerator.

But instead, just to take these pickled vegetables a step further, I used the fermentation crock for 24 hours, after the vegetables cooled down. I could have chosen 3 days, but I didn’t want the vegetables to lose crunchiness, which is very important.

The weight, placed over the vegetables and shown in the above right photo, is used to hold down the vegetables and keep them submerged in the pickling liquid.

The first time I used these aromatic pickled vegetables was with chicken and corn enchiladas made with an ancho white sauce.

Note: To better understand the difference between pickling and fermenting, this is a great read.

And if you’re interested in this kit, it was purchased at Uncommon Goods. The packaging is very sweet, and there are directions and recipes.

Warm Mediterranean Salad

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There is a nice shopping mall about 2 hours away that I visit when I have to go to a mall. Well, truth be told, I probably only shop at Williams-Sonoma there, unless I’m Christmas shopping. Then I’m a bit more adventurous.

The mall has a nice restaurant that I go to because of the convenience. But it’s good! You’ll all probably be shocked that it’s a chain restaurant, called Pepperoni Grill.

The menu is nice, the restaurant is always clean, and the service great. Surprisingly great.

Oddly enough, I’ve always ordered the same thing, which is a warm Mediterranean Tortellini and Vegetable salad, served with a creamy balsamic vinaigrette.

I say this is odd, because typically, I would order something new on the menu. But, after 20+ years, I keep ordering this salad. It’s so good, so well prepared, and so satisfying.

Then I had the brilliant idea to replicate the salad at home. It doesn’t look exactly the same because the restaurant uses tricolor tortellini, but mine tasted just as good! Being that it’s not springtime, I opted for green beans instead of asparagus.

Warm Mediterranean Salad
inspired by Pepperoni Grill’s salad
Serves 12

Vinaigrette:
3/4 cup olive oil
1/2 cup white balsamic vinegar
4-5 cloves garlic, peeled
3 tablespoons yogurt
1 tablespoon agave syrup
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt

Salad:
2 pounds small, red-skinned potatoes, quartered
1 pound trimmed green Beans
1 pound yellow squash, coarsely chopped
32 ounces cheese tortellini
10 uncles spring lettuces
Sliced sun-dried tomatoes, the kind stored in oil
Kalamata olives, drained, halved
Grated Parmesan

To prepare the vinaigrette, place all of the ingredients in a small blender jar. Blend until smooth. Taste for salt. Can be made a day ahead, but bring the vinaigrette to room temperature before making the salad.


The vegetables must be prepared separately for the salad, in order to have them all at the proper cook. It’s also best for all of the vegetables and the tortellini to be warm when served, so one must move quickly!

In a steamer basket, cook the potatoes just until tender. Place in a large bowl, toss with a few tablespoons of vinaigrette, and set aside. If you don’t like a lot of dressing, use some olive oil instead.


Cook the green beans in the steamer basket and add them to the potatoes. Toss together gently, adding a little more vinaigrette to keep the vegetables moist.

Do the same with the yellow squash, making sure not to overcook. Add to the potatoes and beans.

Cook the cheese tortellini according to package directions. Drain and let cool slightly.

Add the still warm tortellini to the vegetables. Add the desired amount of vinaigrette and and toss gently.

Add the sun-dried tomatoes and olives to taste.

Then sprinkle on a generous amount of Parmesan. No mixing necessary.

Serve warm.

I like a lot of vinaigrette on my salads, but I’m aware that not everyone does. So when I suggest to add the desired amount of vinaigrette, that’s exactly what I mean!

My mother’s secret to a good potato salad was to always add some olive oil to the warm, just-cooked potatoes. So that’s what I did in this salad, using the vinaigrette instead of just olive oil, as well as adding some vinaigrette to the cooked tortellini. This keeps them moist and prevents sticking.

In anticipation of making this salad, I googled it to see if I was making something fairly unique or not. Turns out, there are tortellini/pasta salads, and there are potato salads. This salad really combines the two – a pasta salad with a significant amount of veggies.

The vegetables are along the lines of “primavera” vegetables, and can definitely be changed depending on what’s in season. Zucchini, broccoli, baby carrots, asparagus… all would be good. They could be grilled as well.

And of course this salad would be wonderful with grilled meat, but I prefer it the way it is.

So would I visit Pepperoni Grill for a special night out? No. But the fact that I can expect quality with what I’m ordering and enjoy a leisurely lunch, with a decent glass of wine, during a day of shopping, is really nice.

Korean Coleslaw

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Often when I’m browsing online for recipes, I print one I like, save it, and keep the stack of recipes in my kitchen.

Which is silly, because I have boxes of recipes glued on cards stemming from my childhood, and even folders for saved recipes that are organized by the season and, of course, my cookbooks. I guess one can never have too many recipes.

So I was browsing through my recipe “stack,” and I saw the words “gochujang” and “coleslaw” together. What? There it was – a coleslaw, with a dressing containing Gochujang!!

I only recently discovered the Korean barbecue paste, and used it on pork tenderloin. What a wonderful flavor this paste imparts.

Turns out that the coleslaw recipe is from Abbe’s blog “This is How I Cook.” Not only does she have a great blog, she has the cutest dog, Geordie.

I made a few adjustments, mostly adding more gochujang to the coleslaw dressing.

Korean Coleslaw

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup apple cider vinegar
3 tablespoons gochujang
1-2 tablespoons Sriracha
1 tablespoon agave

4 cups shredded cabbage, purple and white
1 red bell pepper, julienned
1 cup grated carrots
8 green onions, sliced
1 bunch cilantro, cleaned, chopped
Black sesame seeds, optional
Peanuts, optional

First prepare the gochujang dressing in a small blender jar and set aside.


Place the purple and white cabbages, red bell pepper, and carrots in a large bowl. Mix well.

Add the dressing and stir. Let sit for 1-2 hours to soften the cabbage slightly. Taste before continuing with the recipe.

Add the green onions and cilantro and mix together.

To serve, sprinkle the coleslaw with sesame seeds.

If I’d only used purple cabbage, I would have also used white sesame seeds.

Then add some peanuts.


If you want it spicier, add more Sriracha sauce and stir well, but you don’t want it to overpower the gochujang.

And for heaven’s sake, slice your own cabbage. Don’t buy those terrible bags of coleslaw!

It’s fresher and it’s cheaper!

This coleslaw was fantastic! It would be great with salmon or chicken on top as well. Thanks Abbe!

Golden Cauliflower and Carrot Rice

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I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it.

Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either.

The dumb thing is, sometimes when you’re too stubborn, you can really miss out. Like the bowl trend. Is there one on my blog? No! But they do look lovely.

And in the 80’s, when I really started cooking, I looked down my nose at both sun-dried tomatoes and basil pesto because they were everywhere. I have no idea how many years I lost not indulging in those two fabulous foods. I’ll never forgive myself for that.

Which leads me to… cauliflower rice. Nope.

Then, thanks to the lovely Serena from her blog, Domesticate Me, I saw a recipe that I couldn’t ignore. It was a cauliflower and carrot rice with almonds and golden raisins.

If you don’t know Serena, you must check her blog out and her just-published cookbook, The Dude Diet.

She’s a doll, she’s funny, and she swears. Oh, and she’s a professionally-trained chef. What’s not to love?!! But also, and this is important to me, if I comment, she responds to my comment.

Now this may seem a bit silly, but I will stop following blogs if the authors have no time for me. It’s not that I’m so great, it’s because the best thing about blogging in my four-plus years of doing so, is the interaction. It’s like this virtual, giant group of foodie friends that you get to know around the world.

Plus, on some of those fancy blogs, you can tell that the author responds to nobody’s comment. They’re just too important and busy. I just don’t get that.

Serena has been on her book tour around the U.S., but she is still responding to comments. And I know how much time it takes, because I follow many blogs. It’s just part of the dedication one should have to one’s blog. And Serena’s blog is also one of those fancy ones!

I promised Serena that I would make her “rice” dish because it really sounded lovely. She assured me it would not disappoint.

Golden Cauliflower and Carrot Rice
Adapted slightly from Domesticate Me!

1 medium head cauliflower, florets only, about 1 lb. 6 ounces
Baby carrots, 8 ounces
1 tablespoon extra-virgin olive oil
2 teaspoons ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
Salt
Juice of 1 lemon
¾ cup chopped parsley leaves
½ cup golden raisins (I used figs)
½ cup chopped raw almonds (I used hazelnuts)
Lemon wedges for serving (optional)

Add about half of the cauliflower florets to a food processor and pulse until a “rice” forms. Place in a large bowl, then process the remaining cauliflower.

Process the carrots the same way, and add the riced carrots to the cauliflower.

Heat a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt.

Cook for 2-3 minutes until the rice is just tender.

Turn off the heat and stir in the lemon juice.


Fold in the parsley, dried fruits, and toasted nuts. Taste, and add salt if necessary.


I served this “rice” with some grilled chicken that was marinated in a garlic-parsley marinade.

What’s really fun is changing up the dried fruits and nuts according to your taste and the season. Imagine this dish with dried cranberries and pistachios in December!

Dried figs and hazelnuts are really more autumnal, but I had them on hand and I love them.

Okay, so am I glad I finally tried cauliflower rice? Of course! But I really liked what Serena did with the dish, adding carrots, seasoning, and the fruits and nuts. I can also see this as a salad with a vinaigrette, maybe with some orzo, or barley, or just like it is.

Serena’s actual name for this dish is Cauliflower and Carrot Golden “Rice,” and she serves it in a bowl, but it’s okay, cause I like her. I put mine on a plate. Maybe I can start a plate trend?!!

Polynesian Salad

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Ever since I first spotted this recipe on the blog A Beautiful Bite, I’ve been dying to make it. Melanie actually calls her salad “Crunchy Polynesian Salad.” The salad isn’t terribly sophisticated, but it sounded fun and different. I love her unique, crunchy additions – toasted ramen noodles and macadamia nuts!

I made this salad for a July 4th get-together. Because it was for a significant family-friend gathering, I made a very large salad and a voluminous amount of dressing. But I’ve pared it all back to a more normal amount for this post. Or check out Melanie’s original recipe here, which serves eight people.
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Polynesian Salad

8 ounces shredded iceberg lettuce
8 ounces broccoli slaw
8 ounces julienned carrots
8 ounces shredded purple cabbage
1 – 16 ounce can pineapple slices in juice
Coconut oil or Pam
1 red bell pepper, finely chopped
1/2 small purple onion, diced
Fresh cilantro
Toasted ramen noodles
Macadamia nut pieces, toasted

Place the first four ingredients in a large bowl lined with paper towels to insure that the vegetables are dry. I don’t like excessive moisture in salads because it dilutes the dressing.
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Store the bowl in the refrigerator overnight or at least for a few hours.
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Drain the pineapple slices over a bowl and save the juice for the dressing. Dry the slices on paper towels.


Spray a griddle with coconut oil, and grill the pineapple slices until grill marks are obvious. Continue with all of the pineapple you’re using, then cut each slice into quarters.

If you need to save on time, you can cut up the red bell peppers, but I would place them in a sealable bag or bowl also lined with paper towels. I never cut up onions ahead of time.

Toast the macadamia nuts in a large skillet, and let them cool completely.


There’s some preparation to this salad, but trust me, it’s all worth it!

Polynesian Dressing

1/2 cup pineapple juice
Juice of 2 limes
2 tablespoons dark soy sauce
4 teaspoons sesame seed oil
1″ piece ginger, coarsely chopped
3 cloves garlic

Place all of the ingredients in a blender and blend until smooth.


Then add an equal amount of olive oil or peanut oil.

On the day you are serving the salad, bring all of the different salad elements to room temperature, including the dressing.

Remove the paper towels, and toss the salad ingredients with the pineapple and red bell pepper.
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Chop the onion and add it to the salad along with the cilantro. Right before serving, add the dressing and toss well.

If you’re serving the salad buffet style, mix in the ramen noodles and nuts at the very last minute so they stay crunchy. This is what I used because I couldn’t find ramen noodles. You might be shocked but I’ve never bought them before.
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This salad is truly a fabulous summer salad, and great for entertaining.
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You can change up the ingredients of the main salad. It can be all cabbage, or more lettuces, whatever you like.
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If you can’t find macadamia nuts, you could use peanuts or almonds, toasted, of course.


It would also be a really good salad with grilled chicken or salmon!!!
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note: I would have used a fresh pineapple if I could have found one. But the pineapple that’s canned with juice and not heavy syrup worked out well.

Pot au Feu

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Pot au Feu is a hearty vegetable dish that I grew up eating. In spite of its simplicity and peasant origins, I loved the smell of the bacon-rich broth, and the flavor of the tender-cooked vegetables.

Pot au feu, simply translated to “caldron of fire,” was a way to use what you raised, and what grew locally. For my mother, with her French upbringing, it meant a little meat and seasonal vegetables.

My mother recently sent me some Black Forest bacon amongst cheese and other gourmet goodies for my birthday. She knows what I love! And I just knew that I was going to use the bacon in a Pot au Feu. It’s the best way to honor it.

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So here’s what I did, but you can switch up the vegetables however you like, depending on what you like, and the season. Enjoy!

Pot au Feu

Olive oil
Bacon
Onion, coarsely chopped
Potatoes, cleaned
Carrots, cleaned
Cabbage, in chunks
Frozen peas, thawed
Parsley or fresh thyme

Begin by dicing the strips of bacon.
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Place it in a braising pan with raised sides, large enough to accommodate the vegetables. I added a little olive oil in the braising pan because this bacon wasn’t fatty.
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Cook the bacon over medium-high heat. Then stir in the onions, and lower the heat a little.


Cook the bacon and onions for about 5 minutes, then add the potatoes.
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Add enough chicken broth just to partially cover the potatoes. Bring to a simmer, cover the pan slightly, and cook them for about ten minutes.

Add the carrots, and cook for about five minutes, depending on their size.
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Tuck the cabbage into the broth, and add a little more broth as necessary.
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Braise the vegetables, with the lid partially covered, turning them occasionally. Add the peas towards the end of the cooking time.
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The pot au feu is done when all the vegetables are cooked though.
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You can remove the bulk of the vegetables and bacon to a serving bowl, and then reduce the broth in the braising pan.
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Then pour the remaining broth over the vegetables and serve. I forgot to do this, even though I did reduce the broth, so the vegetables aren’t “glistening” as they should be! Ah, food blogging!
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As you can imagine, these simply braised vegetables are delicious as a side to just about every protein. Even though this vegetable dish is hearty, I think it works in the spring as well as in the fall or winter.

Sprinkle them with chopped parsley, if desired, or with fresh thyme leaves.
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note: Like I mentioned, the vegetables can definitely be varied depending on the season, or what’s available. Butternut squash, leeks, sweet potatoes, turnips, green beans, even spinach or spring onions can be used. Just cook the densest vegetables first, so that in the end every element is perfectly cooked!

Lingonberry Vinaigrette

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The other day while I was on hold with American Airlines, I spent the hours perusing recipes at Epicurious.com. I love the site, and its recipe search engine is very smart. You can search for a specific ingredient, for only dessert recipes, holiday dishes, and so forth.

I was just searching randomly, to pass the time, but then I came across this recipe: Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts. The salad wasn’t too different than ones I’ve made; I’ve even blogged about a couple that are very similar, because I happen to love hearty, crunchy salads. It was the dressing, made with lingonberry preserves, that really caught my attention.

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So that idea stayed in my head, and when I was at Whole Foods last week I found them! Swedish Lingonberries! I couldn’t wait to play with them and make a vinaigrette.

From the list of ingredients, lingonberries, sugar, and pectin, I expected the lingonberries to be very jam-like. In fact, they weren’t very sweet at all, and didn’t have a jam-like texture to them either. So I got creative, and here’s what I did.

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Lingonberry Vinaigrette

1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons beet juice, from canned beets
4 tablespoons lingonberries
1/2 teaspoon sugar

To begin, I added all of the above ingredients to a blender jar, because that’s second nature to me. Then it dawned on me. With beautiful, whole lingonberries in the dressing, it would be much prettier with the ingredients left as is, instead of blending them all together.


So I simply shook the ingredients in the blender jar, and poured the vinaigrette into a serving bowl.

My salad was simple – Romaine lettuce, purple cabbage, carrots, grilled chicken, beets, and a few pine nuts.
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I also decided to decorate the salad with a few extra lingonberries, so I rinsed some of the “jam” gently with warm water to separate the individual lingonberries.
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Just now as I’m writing this post, I looked back at the recipe that inspired me, and I wish I’d included apple in my salad. With the lingonberries not being as sweet as I expected, a fruit would have been a delicious addition.

But in any case, this vinaigrette is wonderful. Only slightly sweet, and slightly tart at the same time.
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note: If you don’t love beets, omit the beet juice. I added it, again, because I wanted to offset the sweetness from the berries, but it wasn’t necessary.

Curried Lentil Salad

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You all know that I love lentils. They’re delicious and healthy, but they’re also versatile. Once they’re cooked, you can serve them as a side dish, as an entrée, a soup, a dip, or a salad!

Well this salad I’m posting on today is delicious year ’round. It’s equally good in the winter as the summer months, and every month in between. It’s a lentil salad tossed with a curried garlic-citrus dressing. The dressing I made is as important as the salad itself.

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I feel it’s very important to match dressings or vinaigrettes to salad ingredients, which is why I prefer to make my own dressings from scratch. And when it comes to salads made predominantly, if not exclusively with legumes, I find that lemon- or lime-based dressings are preferable over vinegar. And I love vinegar, don’t get me wrong. There’s just something about that acidity that pairs well with the legumes. I find it true with grain salads as well.

So today’s salad is a combination of cooked lentils, with some celery, carrots, and dried pomegranate seeds. Good, but not great. In addition, I’ve made a fabulous lemon juice-based dressing with a little twist. I hope you enjoy it.

I am not posting an exact recipe, because none is needed. Just go with what you like in the salad as well as with the dressing. Remember – no rules. It’s your food, you make it how you like it!

Lentil Salad

For the salad, I simply borrowed some lentils that I’d cooked the day before. Make sure the lentils are well-drained for the salad, if there’s an abundance of cooking liquid with the lentils. Alternatively, or use a slotted spoon to collect them. Then place the lentils in a medium-sized serving bowl, depending how big your salad is going to be.

To the lentils add thinly sliced celery and carrots. You could also add shallots or purple onions as well.

At this point, taste the lentil salad and make sure it is well seasoned. There’s no need going forward if the lentils aren’t seasoned to your liking. Salt and pepper should do the trick.

I cook my lentils, typically, in water with a chicken broth powder added. It’s a wonderful product I’ve talked about before, that I buy in 1 lb. packages online. The chicken flavor of the broth adds enough seasoning to the lentils so that for me, no more is required. It “rounds” out the lentil flavor nicely.

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Toss the salad gently, and then make the dressing.

Curried Garlic Citrus Dressing

Juice of 3 lemons, strained, about 1/3 cup
1/4 cup olive oil
3 tablespoons orange-infused oil
2 small cloves garlic, minced
3/4 teaspoon curry powder*
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric

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In a small bowl, combine the lemon juice, and oils. Then add the garlic and seasoning.
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Give everything a good stir, and you’re ready to go.
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Place the lentil salad in bowls for serving, and top with the dried pomegranate seeds. Raisins or currants would work just as well.
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Add as much of the dressing you want to each salad; I like a generous amount.
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Toss gently to get the lentils coated with the dressing, and enjoy.

This salad is best at room temperature.

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* I use a Penzey’s curry powder called sweet curry powder that I like. I wrote about this product in a post before, albeit a very short post, because I find this curry powder a decent blend if you don’t make your own from scratch. If you’re not too fond of curry, which is actually many, many different spices all mixed together, I would start out with a very small amount and work your way up. But I would try it. The lemon juice, the orange oil, the curry, plus the lentils and dried pomegranate seeds go so well together, it would be a shame to not experience these flavors!

note: If you don’t like the sharp bite of fresh garlic, place all of your ingredients in a mini blender and purée the dressing before using. Also, if you don’t have an orange-infused oil, a good olive oil will work well.