The Perfect Summer Dish for (Almost) Everyone & (Almost) Any Vegetable
I’m having a few friends over for the fourth of July. The group has some diverse food restrictions, between my gluten allergy, a few vegetarians, a dairy allergy and a mess of kids. Plus, I want to show off my amazing River Road veggies. These limitations can actually be helpful, since the internet is infinite and time is short.
I’ve found a good solution. Inspired by Sarah Britton’s Best Lentil Salad, Ever, I’ll be making a beluga lentil salad along with my grilled tri-tip roast (mine’s from Jamie’s Naturally Raised Grassfed Beef — tri-tip roasts, as opposed to steaks, are amazing and somewhat hard to find. You can special order at a meat counter, or ask for them at the Farmers’ Market). A great source of protein, it’s also gluten free. It’s cold — who wants a hot dish on a day like today? And it has lots of room for vegetable additions — I love when recipes, like Sarah’s, include optional extras to add to a dish. I’m pretty sure that my 4 year old will even eat this, or at least she’ll negotiate to just “take four bites ‘cause I’m four,” rather than flat out, tight-lipped refusal.
All you need is lentils + a good basic vinaigrette + roasted/grilled veggies to get an amazing salad.
Let’s start with roasted/grilled veggies
Who doesn’t love a roasted vegetable? You can roast almost any vegetable, save the greens, following these guidelines. Great roasting veggies are ripening up right about now — carrots, radishes, garlic scapes, zucchini, maybe even scallions. Plus, you can do almost the same thing (and I would argue it tastes even better) when you grill your veggies. If you want step by step grilling instructions, check out my grilled carrots post. I use a grill basket, but skewers are great, too.
Putting it all together
While you’re roasting or grilling your veggies, cook the lentils. (Or, make it a grain salad instead by cooking gluten free millet, rice, or quinoa, the latter of which has a complete protein — bonus for vegetarians! For a gluten-full grain salad, use kamut, farro, or macaroni. . . whatever floats your boat.) Cool the veggies and lentils (or grains) in the fridge until they are just slightly warm, then mix them together and add the vinaigrette. Save any delicate ingredients — like herbs, greens, or cheese — to add right before you serve. Serve cold!
Sarah Britton’s vinaigrette has a pretty long list of ingredients. If you’d rather try something basic, go with (novel)” target=”_blank”>Heartburn by Ephron for the third time. It is filled with good food, including this vinaigrette, which is so good it factors into her divorce negotiations. I’m guessing Ephron’s vinaigrette is what I will use for my lentil salad — I love cooking, but I love spending time with my friends more. Keep it simple, and leave time for wine on the back porch while the kids shriek their way in and out of the sprinkler.
Updates coming soon on how these plans turn out!
How did you eat your way through the fourth? Share your favorite recipes and suggestions below — think of this blog as a way to exchange recipes with your CSA friends and interweb neighbors!