Cobb salad with beluga lentils
Preparation time: between 30 and 60 Minuti
Nutritional information: 665 kcal / per serving
Course: Side dish
Geographic Area: U.S.A.
Enviromental Impact: Low (0.21kg CO2 eq)
Recipe in partnership with:
In California, the cobb salad is a must. This recipe preserves all its geometries and contrasts between different textures and flavors by combining them with an unexpected ingredient: beluga lentils, a sustainable product from California and another example of the beauty that biodiversity gives us. Tiny, fragrant black lentils that really look like precious caviar.
Ingredients for 4 portions
- Beluga Lentils 200 g
- Barley 320 g
- Garlic 20 g
- Olive oil 28 g
- Shallots 60 g
- Romaine lettuce 100 g
- Canned corn 80 g
- Cipollotti 40 g
- Avocado 80 g
- Cucumbers 400 g
- Cherry tomatoes 240 g
- Roasted almonds 20 g
- Canola oil 14 g
- Red wine vinegar 7 g
- Black pepper 1 g
- Black olives, sliced 20 g
Preparation
Wash all vegetables.
Finely slice the shallots and mince the garlic.
Heat extra virgin olive oil in a frying pan, add the garlic and shallots and let them wilt.
Pour in the lentils and cook them, adding the necessary water, then set aside.
Boil the barley, cool it under cold running water, then drain and mix it with the lentils.
Prepare a dressing by mixing canola oil, red wine vinegar and black pepper.
Slice cucumbers, peel salad leaves, and cut tomatoes in half.
Arrange the salad leaves in the bottom of a large salad bowl.
On top, arrange the vegetables by type, creating rows as in the traditional Cobb Salad.
Top with the olives and almonds and finally with the prepared dressing.
Enviromental Impact
Low
Details
Per serving:
0.21kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.