Mediterranean Chopped Salad with Lentils by Chef Michael Smith
INGREDIENTS
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4 cups (1 L) or so of water
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1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
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1/2 teaspoon (2 mL) of sea salt
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2 tablespoons (30 mL) of red wine vinegar
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2 tablespoons (30 mL) of extra virgin olive oil
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1 tablespoon (15 mL) of honey
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1 tablespoon (15 mL) of your favourite mustard
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1 tablespoon (15 mL) of dried oregano
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1/2 teaspoon (2 mL) of salt
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Lots of freshly ground pepper
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1 or 2 packages (300-600g) of cherry tomatoes, halved
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1 small thinly sliced red onion
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1 red bell pepper, seeded and chopped
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1 green bell pepper, seeded and chopped
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1 6 ounce jar (170 mL) of artichoke hearts, drained and halved
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1 cup (250 mL) of Kalamata olives, pitted
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1 head of romaine lettuce, torn into bite-sized pieces
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Lots of freshly ground pepper
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