The roasted garlic dressing is as luscious as mayonnaise and this salad has a buttery, nutty flavour. Serve it as part of an antipasto platter, with pasta or with grilled lamb or chicken.
Ingredients
- 1 bunch Dutch (baby) carrots (trimmed and peeled)
- 100 ml Red wine vinegar
- 100 ml Extra virgin olive oil
- 2 Large bulbs garlic (brushed with olive oil and roasted at 150(degree)C for 30 minutes)
- 6 Sprigs oregano (leaves finely chopped)
- Sea salt and freshly ground black pepper
- Red onion (finely chopped)
- 1 cup Small green red lentils (simmered in boiling water for 15 minutes, then drained)
- 1/2 bunch Flat-leaf parsley, leaves only
Instructions
- Slice the carrots into thin ribbons (you can use a mandolin or vegetable peeler to do this). Bring a medium saucepan of water to the boil, add the carrots and blanch for 15 seconds. Drain.
- Combine the vinegar and olive oil in a medium bowl. Squeeze the roasted garlic cloves out of their skins and add to the bowl, then whisk in the oregano, salt and pepper. Add the onion and stir to combine. Stir in the carrots and lentils, while still warm, and the parsley. Set aside for 10 minutes before serving.
Notes
Serves 4