As Aired On February 22, 2013
Recipe Courtesy Chef Brandon Howard, La Caille
3/4 cup green lentils (4.75 ounces)
3 tablespoons extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 bunch Fresh Mint
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 tablespoons Verjuice ( non-alcoholic cooking wine)
3 ounces fresh Micro Greens (about 2 cups) or Spinach
Coarse salt and freshly ground black pepper
1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, and celery. Continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, Verjuice, chopped mint, and remaining tablespoon oil. Transfer to a large bowl.
3. Drain lentils, and add to bowl with vegetables. Serve over microgreens or spinach, and season with salt and black pepper. Drizzle a little Verjuice over the salad.
16oz Fresh Salmon
1 Tablespoon Pepper corn mix
½ teaspoon kosher salt
1 Tablespoon Sugar
3 ea Vine Ripe Tomatoes
Reduced balsamic vinegar
Cut salmon in to two 8oz portions and coat with sugar, peppercorn, and salt, heat a sauté pan with just a touch of olive oil until it begins to smoke, place salmon flesh side down and brown about two minutes then flip to the other side and turn down heat and finish cooking about 5 minutes.
Place Salmon on Lentil Salad and serve with Fresh Lemon Finish with Balsamic glaze