French Lentil Salad
Lentils simmered in Fantôme Saison, Curry-scented Green Cauliflower, “Wit” Candied Cashews, Mâche Greens and Toasted Hemp Seeds tossed in a Yogurt Bergamot Orange Lindemans Gueuze Cuvée René Dressing
Originally published in BeerAdvocate Magazine: Cuisine à la Bière | May 2011 | Issue #52
Serves: 4 as an entrée or 6–8 as a course salad
Ingredients
Lentils simmered in Fantôme Saison Ingredients:
- 2 cup lentils, French Green washed and picked over of any rocks or debris
- 1 each shallot peeled and minced
- 750 ml Saison Ale, such as Fantôme Saison or other Saison | Farmhouse Ale
- 1 teaspoon salt, kosher
Curry-scented Green Cauliflower Ingredients:
- 1 each cauliflower, green, head, leaves and heart removed
- 3 tablespoon oli, olive
- 1 tablespoon curry powder, such as Cambodian Lemongrass Curry
- 1 teaspoon salt, kosher
“Wit” Candied Cashews Ingredients:
- 1 each egg, white, from extra large egg
- 1/4 cup sugar, organic
- 1 teaspoon orange peel, minced, dehydrated such as Savory Spice Co.
- 1 teaspoon coriander seeds ground
- 1/2 teaspoon salt, kosher
- 1/2 teaspoon peppercorns, white, ground fine
- 2 cup cashews, raw
Yogurt Bergamot Orange Lindemans Gueuze Cuvée René Dressing Ingredients:
- 2 cup yogurt, whole milke, plain,
- 1/4 cup Gueuze-style beer, such as Lindemans Gueuze Cuvée René or other Gueuze
- 2 tablespoon oil, olive
- 1 teaspoon orange peel, minced, dehydrated such as Savory Spice Co.
- 1/2 teaspoon salt, kosher
Salad Ingredients:
- 1 recipe Lentils simmered in Fantôme Saison
- 1 recipe Curry-scented Green Cauliflower
- 1 recipe “Wit” Candied Cashews
- 1 recipe Yogurt Bergamot Orange Lindemans Gueuze Cuvée René Dressing
- 8 ounce mache greens, or mixed greens
- 3 tablespoon seeds, hemp, shelled (hulled) and lightly toasted
Servings: guest
Units:
Instructions
Lentils simmered in Fantôme Saison Directions:
- In a medium-size pot, add the washed lentils and shallots, and cover with the Saison. If the liquid level is below the lentils, add enough water to cover by an inch. Place the pot over medium-high heat and bring to a boil. Once the lentils are boiling, reduce the heat to low, keeping the liquid at a simmer. Cook the lentils until they are tender, but still hold their shape, about 35 minutes. Strain the lentils through a colander and place onto a sheet tray to cool. Season lightly with the salt. The lentils can be cooked up to three days ahead of time and stored in a refrigerator.
Curry-scented Green Cauliflower Directions:
- Preheat the oven to 400°F/204°C. In a large metal bowl, add the florets from the cauliflower and toss with the oil, curry powder and salt to coat evenly. Transfer to a sheet tray and place into the oven to roast for about 20 minutes, turning the cauliflower every 5 minutes to cook more evenly. When the tops of the cauliflower start to turn a dark brown, remove from the oven and let cool completely. This may be done up to a day in advance.
“Wit” Candied Cashews Directions:
- Preheat the oven to 325°F/163°C. In a large metal bowl, add the egg whites and whisk until frothy, about 2 minutes. Add the sugar, orange peel powder, coriander, salt and pepper, and whisk for another minute. Toss in the cashews to coat evenly. Transfer the cashews to a Silpat or parchment paper-covered sheet tray, and place in the oven for 15 minutes. Remove from the oven and toss/mix with a spatula. Place back into the oven for another 15 minutes. The cashews are done when the outside coating is bubbling and the seeds are a medium caramel color, about 30 – 45 minutes. Let the candied cashews cool to room temperature, then break them apart into individual nuts. Transfer them to an airtight container; they will last several weeks.
Yogurt Bergamot Orange Lindemans Gueuze Cuvée René Dressing Directions:
- In a medium-size bowl, add the yogurt, Gueuze, orange zest, olive oil and salt, whisking to combine. Transfer the dressing to a sealable container or mason jar, and refrigerate until ready to use. This dressing will keep for two weeks.
Salad Directions:
- In a large metal bowl, add the cooked and cooled lentils, cauliflower, some of the candied cashews, a half-cup of the Yogurt Bergamot Orange Lindemans Gueuze Cuvée René Dressing and mâche greens, tossing to combine. On each plate, create a small pool of the dressing (about a tablespoon or so), then top with the salad mixture, drizzling each lightly with some of the remaining dressing. Garnish each salad with more of the cashews and toasted hemp seeds. Pair this salad with a Gueuze that has hints of lemon and enjoy.
- Pair this salad with a Gueuze that has hints of lemon and enjoy.
Recipe Notes
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