A recipe for a delicious lentil and potato salad. The vinaigrette is ideally refined with Rechtsregulat® Bio. The vinegar-like flavor is no longer noticeable in the dressing.
Ingredients:
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp Rechtsregulat ® Bio
1 tbsp organic apple cider vinegar
1 shallot, finely chopped
1 garlic clove, crushed
1 tsp Dijon mustard
1 tbsp fresh flat-leaf parsley, finely chopped
1.5 tbsp capers (in brine), drained of the brine
Sea salt and freshly ground black pepper to taste
For the salad:
500 g small, new potatoes, rinsed and scrubbed clean
2 handfuls of green beans, ends trimmed (approx. 150-160 g)
30 g lentils (green or brown), cooked it is about 100 g (see tips below)
2 handfuls of spinach, stems removed and shredded
150 g mini Roma tomatoes or cherry tomatoes, halved
6-8 dried tomato halves in oil, finely chopped (50 g)
14-16 pitted black olives of your choice
Flat-leaf parsley leaves, finely chopped for garnish
Preparation:
1. In a small bowl, mix all dressing ingredients and set aside.
2. Don't peel the potatoes; instead, cook them as they are in a pot of boiling salted water until tender (about 10-15 minutes, depending on the size of the potatoes). Then drain the water. While the potatoes are still warm, halve or quarter them (depending on their size). Then place them in a large bowl and pour half of the dressing over them. Mix well and season with salt and pepper. Set aside to cool.
3. Now fill a medium-sized pot halfway with water and add a generous pinch of salt. Bring the water to a boil over high heat and add the green beans to the boiling water. Cook the beans until they are crisp to tender (about 3-5 minutes). Drain the water and rinse the beans under cold water or place them in ice water to stop the cooking process. Shake the beans to remove any remaining water.
4. Now add the beans, cooked lentils, spinach, tomatoes, sun-dried tomatoes, and olives to the bowl with the potatoes and drizzle with the remaining dressing. Mix everything well.
5. Finally, garnish with parsley and serve.
6. Enjoy!
The Rechtsregulat ® Organic vinaigrette also pairs well with green beans or boiled potatoes. You can also add roasted or grilled vegetables (e.g., fennel, cauliflower, or broccoli).