CSA Recipe - Week 4

Provencal Vegetable Salad
Chef Liz Arraj

Serves 6
 
2 cups cooked French green lentils or lentils of your choice
1 head of lettuce, chopped
2 cups baby spinach (or other greens), leaves left whole
1 pints of cherry tomatoes, sliced in half lengthwise
2 small zucchini, chopped into quarter moons
1 cups green beans, chopped
1 cup corn, fresh or frozen
2 scallions, thinly sliced
1/2 cup flat-leaf Italian parsley, chopped
1/2 cup of cilantro, chopped
1/2 cup of fresh mint, chopped


Provencal Dressing:
2 TBSP. olive oil
2 TBSP. lemon juice
1 TBSP. red wine vinegar
2 tsp. Dijon mustard
2 tsp.. maple syrup or agave nectar
1 garlic clove, minced
1 tsp. ground cumin
2 tsp. kosher salt or to taste
1 tsp. black pepper

1. Cook French lentils according to instructions. Let cool.
2. In large bowl combine all ingredients.
3. Create dressing and combine everything together.
 
Tasty Tip:
The word zucchini comes from the Italian word "zucca" which means squash. The Italians first brought the zucchini to America in the 1920's. And contrary to popular belief bigger isn't better. The zucchinis with the most flavor are actually small to medium sized. And the darker the skin, the more nutrition it has. I love zucchini cooked, baked or raw.