
Tangy Lentil Salad with Dill & Pepperoncini
Ingredients (18)
- 1 1/2 cups black beluga lentils
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
- 3/4 cup fresh flat-leaf parsley
- 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed, torn into small pieces
- 1/2 cup chopped celery (about 2 ribs)
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped pickled pepperoncini pepper
- Optional cheese: 1/2 cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
- 1/3 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed
- 2 tablespoons tahini
- 1 clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt, to taste
- 1/2 teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste
- Freshly ground black pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate