Lentil and Arugula Salad With Saffron Aioli

Name: Lentil and Arugula Salad With Saffron Aioli
Total time: 1 h
Yield: 8 servings
Ingredients: 1 pound green lentils (du Puy); 1 teaspoon coarse salt; 1 shallot, minced; 1 cup champagne or white wine vinegar; 1/2 cup extra-virgin olive oil; 3 cloves garlic; Coarse salt; 1 egg yolk; 3/4 cup light olive oil; 3 tablespoons white wine vinegar; Pinch of saffron; 1 tablespoon warm water; 2 heads of arugula

By Moira Hodgson

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Light Summer Salads Without Potatoes

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Ingredients

Yield:8 servings

1pound green lentils (du Puy)
1teaspoon coarse salt
1shallot, minced
1cup champagne or white wine vinegar
½cup extra-virgin olive oil

For the Saffron Aioli

3cloves garlic
Coarse salt
1egg yolk
¾cup light olive oil
3tablespoons white wine vinegar
Pinch of saffron
1tablespoon warm water
2heads of arugula

Ingredient Substitution Guide

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Preparation

Step 1
Cook the lentils in salted water, covered, for 30 minutes or until tender. Drain and cool. Add the shallot, vinegar and olive oil and toss well. Set aside.
Step 2
Make the saffron aioli. Peel the garlic cloves and mash them with half a teaspoon of salt in a mortar and pestle. Add the egg yolk and mix in thoroughly. Gradually add the olive oil little by little beating continually until you have a thick emulsion (this can also be done in a blender). Add the vinegar by the tablespoon to thin the sauce.
Step 3
Soften the saffron in the warm water. Add it to the aioli and mix in with a chopstick or a small fork. Let it sit for an hour or so, refrigerated, to develop the flavor.
Step 4
Thoroughly wash and dry the arugula. Arrange the leaves either on an individual plate or a large serving dish and spoon the lentils in the center. Serve with the aioli.