Lentil salad with meyer lemon vinaigrette

Indulge in the tangy delight of lentil salad with zesty Meyer lemon vinaigrette. A burst of flavors that will tantalize your taste buds!

Ingredients:

• 1 small bunch of radishes
• 1 medium sweet potato
• olive oil
• sea salt, black pepper
• 1 cup lentils
• 2 garlic cloves, seperated
• 1 bay leaf
• 3 shallots
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar
• 3 tablespoons Meyer lemon juice
• 1 teaspoon Meyer lemon zest
• ricotta salata cheese
• 1/4 cup pepitas

Instructions:

1. Prepare the vegetables: Preheat the oven to 400F. While the oven is heating up, scrub the radishes thoroughly and cut off the ends. Peel the sweet potato and dice both vegetables into small, bite-sized pieces. Mix them with some olive oil, salt, and pepper.Transfer the diced radishes and sweet potatoes onto a baking sheet, and place the sheet in the oven. Roast the vegetables for 30-35 minutes, stirring them every 10 minutes, until they are tender inside and slightly charred on the outside. Set aside the roasted vegetables.Prepare the lentils: Sort through the lentils to remove any debris. Rinse them and then put them in a pot with 2.5 cups of water. Crush one garlic clove and add it to the pot along with a bay leaf.Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. The lentils will take between 20 minutes to 1 hour to cook, and you may need to add more water during cooking. The lentils are ready when they are soft and edible. Drain the lentils and season with salt.Prepare the shallots: Peel and thinly slice the shallots into rings. Heat some olive oil in a pan over medium heat. Add the shallots once the oil is warm. Cook the shallots until soft and lightly browned in spots, around 7-9 minutes. Remove from heat and set aside the shallots.Make the vinaigrette: Place the Dijon mustard in a small bowl. Grate the remaining garlic clove into the bowl. Add a pinch of salt, pepper, sherry vinegar, Meyer lemon juice, and zest. Slowly pour in 1/4 cup of olive oil while whisking to blend everything together.In a large bowl, combine the roasted radishes, sweet potatoes, lentils, and shallots. Gently mix in the vinaigrette. Optionally, top the salad with shaved ricotta salata and pepitas. Stir gently to combine all the ingredients.You can serve the salad immediately or refrigerate for a few hours. Enjoy it warm or cold.

Summary:

• Calories: 1228 kcal
• Fat: 28 g
• Protein: 65 g
• Carbs: 191 g
• Potassium: 2903 mg
• Magnesium: 373 mg