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Beluga Lentil Salad with Rainbow Chard & Garlic Scapes

Beluga Lentil Salad with Rainbow Chard & Garlic Scapes

Hot or cold, this salad makes the most of some of late spring's best ingredients: rainbow chard and garlic scapes!
Course Main Course, Salad, Side Dish
Cuisine American, European


  • 1-2 garlic scapes, chopped
  • 1 shallot, chopped
  • juice and zest of one lemon
  • 1 large bunch rainbow chard (greens and stems), chopped
  • 1/2 tablespoon nonpareil capers
  • 8 oz cooked Beluga black lentils*
  • 3-4 oz crumbled feta
  • freshly ground black pepper


  • Heat some oil in a large skillet. Saute the garlic scapes and shallot until the shallot is translucent.
  • Add the lemon juice and zest, the chard, the capers, pepper and the lentils. Saute 2-3 minutes then cover and cook for 5 or until the chard is softened. Saute another 2-5 minutes or until the stalks reach your desired temperature and stir in the feta.
  • Serve immediately or cool to room temp and serve. Refrigerate leftovers.


*I like to buy the par-cooked vacuum sealed ones at Target. Ignore the instructions on the packaging and follow what I tell you to do above.  You can also make your own from dried. 
If you don't have a lemon, use a splash of white wine vinegar
Keyword salad