Recipes Lentils & Hearts of Palm Salad Boma – Flavors of Africa Animal Kingdom Lodge

Yield: 1/2 gallon

2 ounces Red Onion, diced
2 pounds Cooked Lentils (cook 20 minutes in salted boiling water)
1 pound Cherry Tomatoes
1 pound Hearts of Palm, sliced a quarter inch
1 ½ cups Sun Dried Tomato Dressing (see recipe below)
4 ounces Goat Cheese
¼ ounce Chives
4 ounces Toasted Almonds
To Taste Salt and Pepper

Method of Preparation:
1. Drain lentils and hearts of palm well. Combine all salad ingredients and mix gently with the vinaigrette.*
2. Garnish with a light sprinkling of goat cheese mixed with chives, salt and pepper.
3. Top with lightly toasted almond slivers.

* Salad ingredients will taste better if left to sit overnight to give the flavors a change to develop. Add the garnish before serving.

Sun Dried Tomato Dressing

Yield: 4 servings


½ cup Balsamic Vinegar
1 cup Olive Oil
½ tablespoon Coleman's Mustard
½ ounce Sun Dried Tomatoes (soaked for 30 minutes in hot water)
2 teaspoons Celery Seeds
1 tablespoon Ground Coriander
To Taste Salt and Pepper

Method of Preparation:

1. First blend soaked and drained sun dried tomatoes with vinegar, then add the other ingredients except for the olive oil.
2. Drizzle olive oil in a slow steady stream while whisking or you may use a hand-held blender to emulsify dressing.
3. Add celery seeds last.

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