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Beluga Lentil Salad



Citrus Vinaigrette: – 3/4 cup freshly squeezed grapefruit juice (from segmented grapefruits, see below) – 1/4 cup plus 2 tablespoons freshly squeezed lime juice – 1/4 cup plus 2 tablespoons champagne vinegar – 2 1/2 tablespoons Dijon mustard – 2 cups extra virgin olive oil – Kosher salt – 1 cup minced shallots Lentil Salad: – 16 cups cooked black lentils, preferably beluga, at room temperature – 4 cups Real California queso fresco (cheese) – 5 cara cara oranges, peel and pith removed, cut across into rounds – 5 blood oranges, peel and pith removed, cut across into rounds – 4 medium grapefruit, peel and pith removed, segmented, and juice reserved – 12 cups cleaned leaves of frisee – 6 cups thinly sliced fennel – About 1/4 cup freshly squeezed lime juice – About 1/2 cup extra virgin olive oil – Kosher salt and freshly ground black pepper
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Prepare the vinaigrette by whisking together the grapefruit juice, lime juice, vinegar, and mustard. Whisk in the oil, season to taste with salt, and stir in the shallots.

Put the lentils in a hotel pan, pour half the vinaigrette over the top, stirring to coat. Stir in the remaining vinaigrette. Gently, fold in the queso fresco. The lentil salad is best served the day it is made.

For each serving, spoon a generous 3/4 cup of the lentil mixture into a bowl, top with a round of cara cara, a round of blood orange, and a few grapefruit segments. Toss about 1/2 cup of frisee and 1/4 cup of fennel slices in lime juice and olive oil, and season with salt and pepper. Arrange to one side of the lentils.

Per Order:

Makes twenty-four 3/4 cup servings