Aimee Wimbush-Bourque

Recipe by

Aimee Wimbush-Bourque

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Lentil Wedge Salad with Pickled Red Onion & Blue Cheese Dressing

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 6

In a food world where kale is king, I still adore a well-dressed wedge salad, so consider this my attempt to bring it back to the table in 2017. My version is loaded with tangy lentils, crunchy pickled onions, and a creamy blue cheese dressing. You can add crumbled bacon or croutons for a really dressed up version, but I keep things simple with just a few ingredients. You can serve this salad as a side or on its own, as the lentils really round out the salad into a nourishing dish perfect for a meal.

Aimee Wimbush-Bourque

Recipe by

Aimee Wimbush-Bourque

View All

Ingredients

Directions

Nutrition

Ingredients

    quarter, red onion

    1/2 cup (125 mL) red wine vinegar

    1/2 cup (125 mL) green lentils, rinsed

    4 Tbsp (60 mL) olive oil, divided

    5-6 oz (150 g) mild blue cheese, room temperature

    1 small head of iceberg lettuce

    to taste, sea salt and pepper


Directions

  1. Thinly slice red onion and place in a clean pint mason jar. In a small pot, bring red wine vinegar to a boil. Pour it over the onion, add a pinch of salt, and screw the lid on the jar. Let sit on the counter until cooled to room temperature. These quick-pickled onions may be prepared in advance.
  2. Place lentils in a medium pot and cover with an inch of water. Bring to a boil over medium-high heat, reduce heat and simmer until tender. Drain lentils, then toss with 2 Tbsp (30 mL) vinegar from the pickled onions and 1 Tbsp (15 mL) of olive oil. Season well with salt and pepper.
  3. In a small bowl, using the back of a fork, mash a third of the blue cheese (about 50 g) with 2 Tbsp (30 mL) vinegar from the pickled onions until creamy. Drizzle the remaining 3 Tbsp (45 mL) of olive oil and beat until combined. Season with a generous amount of pepper and a pinch of salt.
  4. To serve, peel off the first outer leaves of the iceberg. Slice the head into six wedges and arrange on a large serving platter. Scoop a spoonful of lentils onto each wedge. Crumble the remaining blue cheese over the top of the platter or slice it and add a slice to each wedge of salad. Top salad with pickled red onions. Drizzle with blue cheese dressing and serve immediately.

Aimée Wimbush-Bourque is a Montreal award-winning food writer and cookbook author. She is mother to three children, two cats, and six brown hens and is passionate about family food culture, world travel, and modern-day homesteading. She writes at Simple Bites (www.simplebites.net) and her second cookbook, The Simple Bites Kitchen, will be released in Fall 2017.


Nutritional Information

  • Serving Size: 1/2 cup (125 mL)
  • Per serving:
  • Calories 230
  • Total Fat 16 g
  • Saturated Fat 6 g
  • Cholesterol 20 mg
  • Carbohydrates 12 g
  • Dietary Fibre 3 g
  • Sugar 2 g
  • Protein 9 g
  • Sodium 450 mg
  • Potassium 217 mg
  • Folate 17 mcg