Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This dish is so substantial that you will forget you’re eating salad for supper. Recipe by Selena Orkwis of Nurture Pittsburgh.

ROMAINE ARUGULA SALAD WITH CONFIT TOMATOES & PEPPERS, BALSAMIC VINAIGRETTE & FRENCH LENTILS RECIPE

INGREDIENTS

1 pt cherry tomatoes

½ lb mini peppers

1 sprig rosemary

Extra-virgin olive oil, to cover

⅓ cup balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or sugar

1 tsp kosher salt

⅓ cup avocado oil

⅓ cup extra-virgin olive oil

1 cup French (Puy) lentils

Romaine hearts

Arugula

INSTRUCTIONS

  1. To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.

  2. For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.

  3. For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.

  4. Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

Try some of Selena Orkwis’ other delicious recipes:

Crispy Cauliflower Tacos

Roasted Sweet Potato Burrito Bowl

Kedgeree

Butternut Coconut Soup with Roasted Chickpeas and Pepitas

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