Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette

This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Ingredients:
2-4 carrots, peeled and grated (about 2 cups grated)
1 cup cooked black caviar lentils
1 cup fresh parsley leaves, roughly chopped
2 garlic cloves
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white wine vinegar or Champagne vinegar
½ cup olive oil
Sea salt and fresh ground pepper, to taste

Method:
1. In a small bowl, combine the garlic, onion, mustard and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some left over.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.

Deviled Eggs

Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Ingredients:
6 eggs
2 teaspoons high-quality mayonnaise
½ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
2 teaspoons chopped chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil, cover and remove from heat and allow to sit for 15 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

Cabbage Salad with Radish & Turnip

A bright twist on classic coleslaw!

Ingredients:
1 head Savoy cabbage, cored and shredded (about 2½ cups)
4-5 radishes, thinly sliced and cut into matchsticks
4-5 turnips, washed, peeled and cut into matchsticks
2 tablespoons capers
2 tablespoons chopped fresh herbs, such as parsley, cilantro and salad burnet
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1-2 teaspoons honey
Sea salt and fresh ground pepper

Method:
1. Whisk together vinegar, mustard, and honey. Season to taste with salt and pepper.

2. Toss together cabbage, radishes, turnips, capers and herbs. Drizzle dressing over salad. Season with additional salt and pepper as needed.

Grilled Fig Salad

These warm grilled figs are the perfect complement for summer salad greens.

Ingredients:
8 cups salad greens, such as this week’s Little Gem Romaine lettuce
4 figs
2 tablespoons balsamic vinegar
2 teaspoons dark brown sugar
Pinch ground cinnamon
¼ cup olive oil
2 teaspoons freshly-squeezed lemon juice
½ teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Snip the tiny stem end off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon together in a medium bowl. Add figs and gently toss to coat. Let marinate while you preheat a grill (indoor or outdoor).

2. If necessary, coat your grill with a little olive oil. When ready, grill the figs, reserving all of the marinade in the bowl, for about 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate.

3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate.

4. Place greens in a large salad bowl. Toss with dressing, then divide among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.

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