Lentil and Arugula Salad With Saffron Aioli
Published June 17, 1995
- Total Time
- 1 hour
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Ingredients
1 pound green lentils (du Puy)
1 teaspoon coarse salt
1 shallot, minced
1 cup champagne or white wine vinegar
½ cup extra-virgin olive oil
FOR THE SAFFRON AIOLI
3 cloves garlic
Coarse salt
1 egg yolk
¾ cup light olive oil
3 tablespoons white wine vinegar
Pinch of saffron
1 tablespoon warm water
2 heads of arugula
Nutritional analysis per serving (8 servings)
38 grams carbs; 18 milligrams cholesterol; 519 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 6 grams fiber; 344 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Leftover aioli can be used for fish soup or tomato soup, to go with boiled potatoes, tomatoes and grilled vegetables.
Private Notes