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WARM LENTIL SALAD WITH BURRATA

By Jenny Shea Rawn of My Cape Cod Kitchen

For the Salad
 ½ cup Black beluga lentils picked over and rinsed well
 ½ cup Organic panko crumbs or sub crushed organic italian seasoned croutons
 ½ tsp Organic italian seasoning
 ¼ tsp Organic garlic powder
  tsp Kosher salt
  tsp Ground black pepper
 1 tsp Organic extra virgin olive oil
 1 4-ounce container Little Leaf Farms baby crispy green leaf lettuce
 1 14.5-ounce can organic diced tomatoes with basil, garlic and oregano (italian seasoned)drained, not rinsed, warmed (do this in the microwave or on the stove-top)
 1 8-ounce container burrata containing 4 2-ounce burrata minis
 2 tbsp Washed and chopped fresh organic parsley optional
For the Balsalmic Vinaigrette
 ¼ cup Organic extra virgin olive oil
 2 tbsp Organic balsamic vinegar
  tsp Ground black pepper
  tsp Kosher salt
For Serving
 Organic whole grain baguette slicesToasted and brushed with extra virgin olive oil or your favorite organic whole grain rolls
For the Salad
1

Place 2 cups water in a medium saucepan over medium high heat. Once water is boiling, add lentils. Reduce heat to a simmer, cover and cook lentils until tender, but still firm (not mushy), about 15-20 minutes. Drain.

2

Combine panko crumbs, Italian seasoning, garlic powder, salt and black pepper in a small bowl. Mix to combine.

3

In a saucepan, heat 1 teaspoon extra virgin olive oil over medium high heat. Once hot, add panko crumb mixture. Lightly toast panko crumbs, stirring often with a spatula. Crumbs will brown quickly – this should take less than a minute. Remove from heat.

4

Add vinaigrette ingredients to a mason jar with a lid. Shake well.

5

Divide lettuce among 4 medium bowls or plates. Top with warm black lentils and tomatoes. Place one burrata ball atop each salad. Drizzle with vinaigrette. Top with warm panko crumbs and sprinkle with parsley. Serve.