How to make
Ingredients
- 1 cup (250 mL)PC®Organics Green Lentils
- 1/4 cup (50 mL)PC®Organics Black Chia Seed
- 4Fingerling potatoes, scrubbed
- 3 cups (750 mL)PC®French Beans
- 3PC®Blue Menu®Oméga-3 White Eggs - Large
- 1 tbsp (15 mL)Minced garlic
- 3 tbsp (45 mL)Minced shallots
- 3 tbsp (45 mL)Sherry vinegar
- 1 tbsp (15 mL)Dijon mustard
- 1/2 tsp (2 mL)Salt
- 1/2 tsp (2 mL)Freshly ground black pepper
- 3 tbsp (45 mL)PC®Blue Menu® Omega Oil
- 1/4 cup (50 mL)Chopped fresh basil
- 20PC®Organics Grape Tomatoes
- 16Whole walnuts, toasted
How to make
- Step 1Place lentils in small saucepan. Cover with 3 cups (750 mL) water; bring to a boil over medium-high heat. Cook, uncovered, for 5 minutes. Add potatoes; return to a boil. Cook, uncovered, for another 10 to 12 minutes or until lentils and potatoes are tender. Rinse and drain under cold water; set aside.
- Step 2Cook green beans in saucepan of boiling water for 4 minutes or until tender. Drain and rinse under cold water; set aside.
- Step 3Place eggs in small saucepan; add cold water to cover. Bring to a boil over medium-high heat. Remove from heat; cover and let stand 12 minutes. Drain under cold water to cool. Peel under cold running water; set aside.
- Step 4Combine garlic, shallots, vinegar, mustard, salt and pepper in bowl. Slowly whisk in omega oil to emulsify dressing. Stir in basil; let stand 10 minutes.
- Step 5Slice potatoes into 1/4-inch (5 mm) thick rounds; add to bowl with dressing. Add lentils, green beans and tomatoes; toss together until well coated. Divide salad among six plates. Slice each hard-boiled egg into quarters lengthwise; arrange two quarters over top of each salad. Crumble walnuts and sprinkle over each salad.
