For the vinaigrette:
2 cloves garlic, minced
2 Tbs. Dijon mustard
3 Tbs. chopped cilantro
1 Tbs. chopped flat-leaf parsley
3 Tbs. fresh lemon juice
1 cup olive oil
Sea salt and ground black pepper
For the salad:
1 lb. petite carrots, peeled and stems trimmed*
3 Tbs. olive oil, divided
Sea salt and ground black pepper
1 cup chopped leek, white part only
4 cups chopped rainbow chard
with stems removed
5 cups cooked lentils**
1/4 cup torn basil leaves
1/4 cup torn cilantro leaves
For the vinaigrette:
Combine the garlic, mustard, cilantro, parsley, lemon juice, and olive oil in a blender and blend until the vinaigrette is emulsified.
Season to taste with salt and pepper.
For the salad:
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Put the carrots on the baking sheet, coat them with two tablespoons of olive oil, and season with salt and pepper. Roast them for 25 minutes, or until just golden and tender when pierced with a knife.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add leek and sauté until translucent,
three to four minutes. Add rainbow chard and continue to sauté until the chard is just wilted. Add the cooked lentils, carrots, and herbs and coat with the vinaigrette.
Stir until ingredients are combined and warm. Season the top with salt and pepper, garnish with fresh herbs, and serve hot.
*Petite carrots are small, whole carrots with stems and sometimes leaves attached, not the “baby” carrot cuts packed in plastic bags.
**Trader Joe’s packaged steamed lentils are a great a time-saver.
Eat clean in 2022 with these recipes from 90 percent plant-based chef and Plante Pâtissière owner Cynthia Groseclose
