Monday, November 4, 2013

Arugula Salad with Lentils and Caramelized Onions


After a week of Halloween candy, pumpkin muffins, Halloween sugar cookies, and cheesy casseroles, this chick was ready to go green and eat something, ANYTHING healthy.

Two of my favorite healthy foods are green lentils and arugula. We were grilling steak in honor of a special guest we had for the weekend. My husband's young cousin, Brandon, was visiting from Richmond.  Now, I was thinking how can I make a nice salad to go with the steak that will appeal to a 24-year-old bachelor?  Add caramelized onions. Of course!

The combination of the lentils, peppery arugula, salty capers, and goat cheese is the perfect accompaniment for a nice tenderloin.  The leftover steak will actually go well tonight sliced up in the salad.  I finished off the meal with my cheese grits recipe (coming soon!). Perfect meal for a perfect fall evening.

And, yes, due to daylight savings time we ate "dinner" at 4:30 in the afternoon. We still need to adjust our tummies.



Ingredients:
2 1/4 cups chicken broth
1 cup of green lentils
1/4 cup of white wine
1 teaspoon oregano
1 bay leaf
1 teaspoon balsamic vinegar
1 Tablespoon olive oil
1-2 onions, coarsely chopped
1 to 2 Tablespoons of capers
1 cucumber, seeded and coarsely chopped
2 cups baby arugula
1/2 cup of goat cheese or feta
Salt and Pepper to taste
Serve with a balsamic vinaigrette salad dressing

Directions:
1.  Bring chicken broth, lentils, wine, oregano, and bay leaf to a boil over medium-high heat in saucepan.  Turn temperature down to low. Cover and let simmer for 25-30 minutes until broth is mostly absorbed.  Add balsamic vinegar, stirring it in, and salt and pepper to taste. Set aside to cool.

2.  Heat olive oil in saute pan over medium-low heat.  Add onions, mixing in well with the oil.  Cover and let the onions cook slowly at a low temperature for up to 30 minutes.  If the pan gets too dry, add a small amount of water.  Stir every 10 minutes to make sure the onions aren't browning too much. Set aside to cool.

3.  In a large salad bowl, add arugula and cucumber.  Sprinkle the lentils, onions, and capers over top.  Finally, sprinkle that delicious goat cheese.  You can either add a light amount of vinaigrette to the entire bowl or let your eaters add individually on their plates.