I had the privilege of creating a lentil salad for Madison, the daughter of my close friends Gerri and Cindy Graff. I've known the Graff family for years, and I admire their cultivation of lentils, chickpeas, dried peas, and durum in Chester.
Mattie is full of spunk, determination, and grit. When I set out to create something that represents her, I knew it had to be vibrant, flavorful, and spicy.
Here is the dish I prepared for Mattie and Cale. I hope you enjoy it as much as her family and friends did.
,,,
I enjoy using garnet yams because they are sweet, colorful, and cook very quickly. I made sure to use bell peppers in red, yellow, and orange to complement the sweet potatoes and add a vibrant color to the dish. I cut them into 1-inch pieces and mixed them with the sweet potatoes. For some greens in the dish, I chose Brussels sprouts instead of leafy greens as I like their texture when roasted and how well they pair with red onions and the other ingredients.
For the seasoning, I wanted a mix of spicy, sweet, and informal flavors. Since the Graffs enjoy outdoor grilling, I decided on a BBQ rub with a hint of allspice for a twist. I also added a bit of smoked paprika for a smoky flavor.
Ingredients- Makes 8-9 cups
Ingredients for the Salad
We use organic vegetables and local or Montana-grown as much as possible
1/4 cup of OO
1.5 pounds of yams, cut into ½-1 inch pieces with the peel left on (about 4 cups)
1 pound of fajita mix from Root Cellars or a mix of red and yellow bell peppers and red onion, 2 cups
2 cups of Brussels sprouts, quartered
1.5 cups of cooked beluga lentils or ¾-1 cup of raw beluga lentils, follow the recipe in the package ( you can use other lentils like brown, green, DePuy, or Pardinia)
1 cup finely chopped cilantro
1/2 cup fresh mint, chopped
1 cup dried cranberries
1/2 cup Cotija cheese, crumbled as topping
1/2 cup chopped toasted almonds as topping
Dixie dust- Rub
    1/2 cup of Brown Sugar
 1/2 cup ground paprika
   1 tablespoon chili powder
  1 tablespoon garlic powder
    1 tablespoon onion powder
   2 tablespoons Kosher salt
    1 tablespoon ground black pepper
    2 teaspoons chipotle or smoked paprika (Optional)
    2 teaspoons allspice
Directions for Preparing the Rub:
1. Combine all ingredients in a medium bowl and mix thoroughly with a small whisk.
2. Transfer the mixture to a mason jar and store it in a dry, cool space.
Directions for the Salad
1. Preheat the oven to 400°F.
2. Line a large cookie sheet with parchment paper.
3. In a large bowl, combine yams, peppers, onions, and Brussels sprouts. Add oil and two tablespoons of BBQ pixie dust. Toss to coat the vegetables.
4. Spread the coated vegetables on the cookie sheet and roast for 15 minutes.
5. After 15 minutes, check the doneness of the yams and Brussels sprouts. If they need more time, roast for an additional 5-10 minutes until they are cooked to your liking.
6. Cook the lentils according to the package instructions. Add 1 cup of lentils to 1 1/2 cups of water, 1 teaspoon of salt, and 2 teaspoons of pixie dust. Cook for 15-20 minutes per cup of dried lentils. Do not overcook; they should have a bite.
7. Once the lentils and veggies are ready, allow them to cool off before combining them in a large bowl. Taste for seasoning and adjust if needed.
8. Add cilantro, mint, and cranberries to the mixture.
9. Transfer the mixture to a large serving bowl and top with cheese and almonds.
10. Enjoy with good company!
Comments