Lentil And Arugula Salad With Saffron Aioli Recipes

Steps:

• Preheat the oven to 325°F (160°C).
• In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
• Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
• In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
• In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
• Drizzle the dressing over the salad and toss well. Serve immediately.
• Enjoy!

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Steps:

• In a medium saucepan, combine lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
• While lentils are cooking, roast red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heat-proof bowl, cover with plastic wrap, and let stand until cool. Peel and seed peppers, and cut into 1/2 inch slices. Place strips in a small saucepan with 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
• In a large bowl, whisk together vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of dressing to lentils, and toss to coat. Add arugula, chicken, and cooled pepper strips to remaining dressing, and toss. Season both salads with salt and pepper. Arrange lentils into mounds on each of six salad plates, form a well in the center of each, and fill with arugula mixture.