I love salads. They are hygienic, light, and especially in a period of rehearsals and performances, they are salvation because they keep you healthy, without inflating.
So I'm constantly trying new combinations of materials and sauces and when I like something I want to share it!
Like this lentil salad, which I love and make very often! The orange zest simply takes it off and I'm sure that if you try it, you will love it too.
- 2 lentils cups
- 2 carrots grated on the grater
- 1 onion dried, finely chopped
- 2 peppers chopped (I put green, but you can also use colored)
- organic olives of Kalamata
- zinc from 1 orange
- salt (fleur de sel)
For the sauce you will need:
- Boil lentils and place all solid ingredients in a deep bowl.
- In a different bowl, mix the oil with vinegar and petime with a stirrer until they become a single sauce.
- Pour the sauce into the salad and stir well until all of our materials are wet.
- In salads, I use organic materials because they are eaten raw (except for lentils obviously) and I think it is very important that drugs are not overloaded.
- Also, footer is the perfect salt for salads, it is very fragrant and slim in texture and really makes a difference in taste. In cookies I prefer the thick salt.
- The combination of balsamic, pepper and orange is inconceivably good and fits in baked baked potatoes. Try it!