Smoked Salmon And Lentil Salad With Walnut Oil Vinaigrette

Recipe By:
Amoria.Pie
  • Currently 5.0/5 Stars.
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  • Total Time 95 min Ico-add
  • Yield 4 Servings
  • Level Medium

An International flare combines Smoked Salmon and Lentils for a wonderfully romantic first course.
 

Ingredients

  • 1/2 cup dried lentils, washed
  • 1/2 bottle dry white wine
  • Salt to taste
  • 2 teaspoons dijon mustard
  • 2 tablespoons white-wine vinegar
  • 1/2 cup walnut oil pepper to taste
  • 2 slices bacon, fried and broken into small, crispy shreds
  • 1 tablespoon plus 1 teaspoon finely chopped shallots
  • 1/2 pound smoked salmon, sliced thin
  • 2 tablespoons fresh dill, minced, plus additional dill for garnish
  • 4 cups loosely packed salad greens
  • 1/4 cup sour cream
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Directions

  1. 1. Prepare the lentils: Place them in a small saucepan with the white wine and add an equal amount of water. Salt to taste. Bring to a boil, then simmer about 20 minutes. You must be very careful to taste constantly, in 2 minutes the lentils can go from al dente to mush. When the lentils are done, drain and reserve, about 1 cup.
  2. 2. Prepare the vinaigrette: Place the mustard in a small mixing bowl. Slowly whisk in the vinegar, until creamy yellow . Slowly drizzle in the walnut oil. Beat vigorously to achieve a creamy-smooth dressing. Season to taste with salt and pepper.
  3. 3. Mix the reserved lentils, bacon crisps, shallots, and one third of the walnut-oil vinaigrette.
  4. 4. Cut the salmon into 16 pieces; about 4 inches long and 2 inches wide. In a bowl, toss with the lentils. Add 2 tablespoons of dill. Wash and dry the salad greens and, in another bowl, toss them with half of the remaining vinaigrette.
  5. 5. Assemble the dish: Divide the salmon-lentil mixture among 4 plates, filling one side of each plate with it. Place the greens on the other side of each plate. Pour the remaining vinaigrette over the salmon, and decoratively spread some sour cream between salmon and salad. Garnish with dill.