Lentil Salad With Pickled Rhubarb, Chevre and Arugula

1 week ago 9

Democracy Dies successful Darkness

3.7 (24)

Pickled rhubarb gives this crockery a popular of colour and a sweet-sour punch. Thinly sliced celery and fennel adhd texture, portion caller chevre echoes the rhubarb’s agleam notes and provides a creamy foil to the salad’s acidity.

The lentils tin beryllium cooked and marinated up to 3 days successful beforehand and refrigerated. Combine with the remainder of the ingredients close earlier serving. The relish tin beryllium refrigerated for up to 2 weeks.

From baker Polina Chesnakova.

Ingredients

2 cloves garlic, smashed (optional)
1/2 yellowish bulb (optional)
1 bay leafage (optional)
1 cupful brown/green lentils, picked implicit and rinsed
1 1/2 teaspoons kosher salt, positive much arsenic needed
3 tablespoons extra-virgin olive oil, positive much arsenic needed
2 tablespoons achromatic vino vinegar, positive much arsenic needed
1/4 cupful Pickled Rhubarb, coarsely chopped, positive 2 tablespoons brine of its brine, positive much arsenic needed (see related recipe)
1/2 cupful thinly sliced fennel, positive 1/4 cupful fennel fronds, positive much arsenic needed
1/2 cupful thinly sliced celery
1/4 cupful celery leaves oregon caller flat-leaf parsley leaves, positive much arsenic needed
2 cups babe arugula
3 to 4 ounces caller chevre
Flaky oversea salt

Nutritional Facts

Per serving (without the pickled rhubarb and brine)

Calories
340
Fat
16 g
Saturated Fat
5 g
Carbohydrates
33 g
Sodium
550 mg
Cholesterol
15 mg
Protein
17 g
Fiber
16 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From baker Polina Chesnakova.

Tested by Stephanie Zarpas.

Published May 13, 2019

Updated March 16, 2026