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!
- 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