Ingredients
For the salad:
• 1 seedless English cucumber
• ½ cup of beluga black lentils or French lentils
• 2 cups mache leaves (may substitute watercress)
For the ginger-turmeric vinaigrette:
• 3 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. grated ginger
• 1 clove finely minced garlic
• ½ tsp. ground turmeric
• 2 tsp. honey
• Juice of half a lemon
• salt & freshly ground pepper to taste
Instructions
1. Rinse lentils, then cook them according to package instructions.
2. Wash the cucumber, trim off the ends. Using a vegetable peeler, create long, thin cucumber ribbons.
3. Wash all greens, dry with a paper towel, and add them to a large salad bowl.
4. To make the vinaigrette, add all ingredients to a blender and combine, or whisk together in a small bowl until blended.
5. Drizzle vinaigrette over salad, coating all ingredients. Serve immediately.
