Ensalada tibia de lentejas beluga, palomitas de arroz salvaje, salsa thai y polvo de cebolla
Creative | Restaurants | Vegan

Warm caviar lentil salad, wild rice popcorn, Thai sauce and dusted onion

Ingredients:

Warm caviar lentil salad, wild rice popcorn, Thai sauce and dusted onion

  • 500 g caviar lentils
  • 50 g wild rice
  • 100 g red onion
  • 2 uni finely chopped tender garlic
  • 1 uni very thinly rolled chioggia beet
  • 200 ml apple cider vinegar
  • c/s salt and pepper
  • For the sauce:
  • 100 g peanut butter
  • 150 ml AOVE (extra virgen olive oil)
  • 70 ml apple cider vinegar
  • 3 g chilli flakes
  • 100 g wild rice
  • 200 ml vegetable oil for frying
  • 50 g dehydrated fried spring onion
  1. For lentils:
  2. Put 3L of water to boil, add the lentils previously washed and then lower to medium heat, let it cook for approximately 35 minutes or until the lentil is well cooked. Constantly defoam to remove all impurities during cooking.
  3. Turn off the heat, add a handful of salt and strain.
  4. Chill, mix in a bowl with the red onion cut to very fine brunoise and with the finely chopped tender garlic. Also add the peanut sauce to provide creaminess.
  5. For beetroot:
  6. Laminate finely using a mandolin. Add the sheets in a vacuum bag along with the apple cider vinegar and pack 100%. Let it take flavor for 2 hours.
  7. For the vinaigrette:
  8. In a bowl, add the olive oil, apple cider vinegar, peanut butter, chilli flakes, salt and pepper. Emulsify to obtain a creamy consistancy.
  9. For rice popcorn:
  10. Heat the vegetable oil and fry the rice until it opens like popcorn. Drain excess fat on absorbent paper and season with a little salt and onion powder (crush crispy onion onion until you get a fine powder)
  11. Assembly:
  12. In a deep dish, arrange the previously seasoned caviar lentils , next add the rice popcorn and the slices of beetroot chioggia.
  13. Finish with Ghoa Cress and Scarlet Cress.

By Natalie Jewell

Method:

Warm caviar lentil salad, wild rice popcorn, Thai sauce and dusted onion

  • 500 g caviar lentils
  • 50 g wild rice
  • 100 g red onion
  • 2 uni finely chopped tender garlic
  • 1 uni very thinly rolled chioggia beet
  • 200 ml apple cider vinegar
  • c/s salt and pepper
  • For the sauce:
  • 100 g peanut butter
  • 150 ml AOVE (extra virgen olive oil)
  • 70 ml apple cider vinegar
  • 3 g chilli flakes
  • 100 g wild rice
  • 200 ml vegetable oil for frying
  • 50 g dehydrated fried spring onion
  1. For lentils:
  2. Put 3L of water to boil, add the lentils previously washed and then lower to medium heat, let it cook for approximately 35 minutes or until the lentil is well cooked. Constantly defoam to remove all impurities during cooking.
  3. Turn off the heat, add a handful of salt and strain.
  4. Chill, mix in a bowl with the red onion cut to very fine brunoise and with the finely chopped tender garlic. Also add the peanut sauce to provide creaminess.
  5. For beetroot:
  6. Laminate finely using a mandolin. Add the sheets in a vacuum bag along with the apple cider vinegar and pack 100%. Let it take flavor for 2 hours.
  7. For the vinaigrette:
  8. In a bowl, add the olive oil, apple cider vinegar, peanut butter, chilli flakes, salt and pepper. Emulsify to obtain a creamy consistancy.
  9. For rice popcorn:
  10. Heat the vegetable oil and fry the rice until it opens like popcorn. Drain excess fat on absorbent paper and season with a little salt and onion powder (crush crispy onion onion until you get a fine powder)
  11. Assembly:
  12. In a deep dish, arrange the previously seasoned caviar lentils , next add the rice popcorn and the slices of beetroot chioggia.
  13. Finish with Ghoa Cress and Scarlet Cress.

By Natalie Jewell

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