Lentil Salad with Arugula and Feta (And a Warm Honey Vinaigrette to Make Your Heart Melt)

Just a few things I’d like to say to you.  Firstly, thank you so much for actually trying these recipes.  While I try to take myself seriously as much as possible, I’m always surprised when other people do, so thank you.

Secondly, as you may have surmised sometimes it’s hard for me to know if these recipes are worth your time, because the only palate I have to rely on is my own.  And while I am constantly aiming for improvements in said palate, it’s always comforting when there are others to confirm the deliciousness (or lack thereof) of the food I make.  So when I made this salad for my family, I was doing secret self-high fives when it turned into an “ooh” “yum” “I can’t stop sticking my fork straight in the plate” kind of moment.  I’m especially flattered when these moments come from my sister, whose opinion I value immensely. My dad made roast chicken, and I served this up along with some grilled fennel.

A few notes on the salad. If you’re wondering why I ask you to chop the arugula, it’s because I’d rather the lettuce be reduced to more manageable pieces which will fit onto a fork nicely with the lentils.

The dressing: it’s a big deal for me.  I’ve recently come to the conclusion that warm dressings are to salads what iPhones are to adults: in no way necessary but a whole lot of fun. Please play around with all of the ingredient quantities – I know what I like, but perhaps you like things a touch sweeter or a tad more acidic.  Change accordingly. It might taste bad at one point (mine did) but keep playing around and I guarantee it will turn into something outrageous.

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