A recipe for a delicious lentil and potato salad. The vinaigrette can be ideally refined with Rechtsregulat® Bio. The taste, which is similar to vinegar, can no longer be tasted in the dressing.
Ingredients:
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp Rechtsregulat ® organic
1 tbsp organic apple cider vinegar
1 shallot, finely chopped
1 garlic clove, crushed
1 tsp Dijon mustard
1 tbsp fresh flat-leaf parsley, finely chopped
1.5 tbsp capers (in brine), the brine poured off
Sea salt and freshly ground black pepper to taste
For the salad:
500g small new potatoes, rinsed and scrubbed clean
2 handfuls of green beans, ends cut off (approx. 150-160 g)
30 g lentils (green or brown), cooked it is approx. 100 g (see tips below)
2 handfuls of spinach, stems removed and shredded
150g mini Roma tomatoes or cherry tomatoes, halved
6-8 dried tomato halves in oil, chopped finely (50 g)
14-16 black olives of your choice, pitted
Flat-leaf parsley leaves, chopped finely for garnish
Preparation:
1. Mix all dressing ingredients in a small bowl and set aside.
2. Do not peel the potatoes, but cook them as they are in a pot of boiling salted water until they are soft (approx. 10-15 minutes depending on the size of the potatoes). Then pour out the water. And while the potatoes are still warm, you should halve them or cut them into quarters (depending on size). Then put them in a large bowl and pour half of the dressing over them. Then mix well and season with salt and pepper. Then set aside to cool.
3. Now fill a medium-sized pot halfway with water and add a generous pinch of salt. Then bring the water to a boil over high heat and add the green beans to the boiling water. Now cook the beans until they are crispy to soft (approx. 3-5 minutes). Then pour off the water and rinse the beans under cold water or put them in ice water to stop the cooking process. Then shake the beans so that there is no more water on them.
4. Now add the beans, cooked lentils, spinach, tomatoes, sun-dried tomatoes and olives to the bowl with the potatoes and pour the remaining dressing over them. Mix the whole thing well.
5. Finally garnish with the parsley and serve.
6. Enjoy!
The Legal Regulation ® Organic vinaigrette also goes very well with green beans or boiled potatoes. You can also add roasted or grilled vegetables (e.g. fennel, cauliflower or broccoli).