Pulses are a versatile and balanced food, ideal to be eaten throughout the year. In winter, they are one of my favorite comfort food, while in transition seasons they are perfect to consume cold, such as nutritious salads.
This recipe is perfect with seasonal vegetables and dried fruits. The choice of lentils is the key: Italy has varieties of lentils spread throughout the country, available in the best Italian food stores. If not, prefer organic local pulses.
150 g (5 oz) aragula (rocket)
150 (5 oz) valerian
80 g (3 oz) pistachios
200 g (7 oz) lentils, boiled
1 onion, chopped
50 g (2 oz) apple vinegar
1 tsp mustard
100 ml (3½ fl oz) Extra virgin olive oil
Pinch of sea salt
- Rinse the vegetables. In a bowl, arrange the vegetables, pistachios, lentils ad chopped onion.
- Make a vinaigrette with the apple vinegar, oil, salt and mustard, mixing the ingredients with a fork.
- Season the salad and serve.