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Your New Delicious, Go-To Summer Salad

This is a salad that improves with age, so I often make a big batch of it over the weekend and snack on it throughout the week. A friend turned me on to the recipe, from My New Roots. The dressing’s combination of spices, vinegar, maple syrup and mustard have an addictive je ne sais quoi. I like to use green lentils or wheatberries for the base, though wild rice, kamut, farro or chickpeas would be lovely, too. And I almost always add some diced apple and a good bit of parsley. I think the next time I make the dressing, I’ll toss it with some cauliflower, toasted nuts, apples, and herbs.Heather Sperling, 30, editor of Tasting Table and co-founder of food and design festival Fête, Chicago, IL

3. Step 1: Cook lentils.

Follow package directions, but the basics are: Cover with three inches of cold water, bring to boil, reduce to simmer, and cook 15-20 minutes or until just al dente.

4. Step 2: Combine dressing ingredients in a jar with a lid.

5. The dressing has a lot of ingredients but it’s worth it.

The dressing ingredients are:
SPICES: ground cumin, turmeric, coriander, cardamom, cloves, nutmeg, cinnamon and cayenne pepper, salt, pepper
LIQUIDS: extra virgin olive oil, apple cider vinegar, maple syrup, strong mustard

6. Step 3: Cover the jar and shake it hard.

You can also whirl it in a blender, but you gotta give it a good shake somehow to emulsify it.

7. Step 4: Toss lentils with dressing.

8. Step 5: Add chopped onion, capers, and currants. Store in fridge until you’re hungry.

9. When it’s time to eat, add your favorite greens, fruit, nuts, herbs, and cheese.

Some ideas:
FRUIT: chopped apple or pear, mandarin orange slices, halved grapes, mango
NUTS: toasted almonds or walnuts, peanuts
CHEESE: feta, shaved parmesan, goat cheese, queso blanco
GREENS: parsley, parsley, parsley. arugula, radicchio, cilantro, etc.

10. Get the full “Best Lentil Salad, Ever” recipe from My New Roots.

If you’ve got a go-to recipe that should be featured on BuzzFeed Food, please send it to food editor Emily Fleischaker or share it in the comments. Check out previous go-to recipes here.

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