Lentil, Olive, & Raisin Salad
Inspired by a favorite salad I often pick up at a favorite local grocer in Portland, Oregon, this salad, may not catch the eye's attention, but it is mouthwateringly delicious and feels a bit decadent as well, but it is wholly healthy and satiating.
- 1 cup Le Puy lentils (French green lentils) black lentils would be my second choice
- 2 1/4 cup water (to cook the lentils)
- 1/3-1/2 cup raisins
- 3/4-1 cup grapeseed oil (enough to entirely cover the raisins (extra is a good thing)
- 1/2 cup arugula chopped to ensure small bites
- 1/2 pound Castleventrano olives (green Italian olives), pitted
- 3 Tbsp Canola oil
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 large garlic clove crushed
- 1/4 tsp fleur de sel
Cook the lentils. In a medium sauce pan, add the water (2 1/4 cups) and lentils with a 1/4 - 1/2 tsp salt for seasoning. Bring to a boil. Once boil has been reached, turn the heat to medium and cook until water is absorbed or to your preference (about 8 minutes).
While the lentils are cooking, combine the raisins and grapeseed oil in a small bowl. Set aside to marinate.
Pit the olives.
Make the vinaigrette. Combine in a small mixing bowl - canola, olive oil, lemon juice, garlic and salt. Whisk with a small fork or small whisk until combined.
Find the salad bowl of your choice. Place the vinaigrette at the bottom of the salad bowl. Then toss in the arugula. Add the olives and then when the lentils are cooked, add them (still warm) to the salad. Pour the raisins and the grapeseed oil into the salad (retain some of the oil to add to your preferred consistency). Toss well. Enjoy!