Insalata di Lenticchie with Sherry-Mustard Vinaigrette Pressure Cooker Recipe

Insalata Di Lenticchie With Sherry-Mustard Vinaigrette Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 as a side dish – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

LENTILS:

• 2 cups dried Castelluccio lentils, picked over and rinsed
• 4 cups water
• 2 tablespoons olive oil

SHERRY-MUSTARD VINAIGRETTE:

• juice of ½ small lemon
• 2 tablespoons sherry wine vinegar
• 2 teaspoons Dijon mustard
• sea salt and freshly ground black pepper
• ½ cup extra virgin olive oil

SALAD:

• 8 cherry tomatoes, halved
• 1 yellow bell pepper, seeded and finely chopped
• 2 to 3 cloves garlic, to taste, finely chopped
• ¼ cup finely chopped fresh basil
• sea salt and freshly ground black pepper

Method

1. In a 5 to 7-quart pressure cooker, combine the lentils, water, and oil
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 6 minutes
6. Remove the pot from the heat
7. Open the cooker with the Quick Release method
8. Be careful of the steam as you remove the lid
9. Drain the lentils and place in a shallow salad bowl
10. Let stand at room temperature until warm
11. In a small bowl, combine the lemon juice, vinegar, mustard, and salt and pepper to taste
12. Whisk in the oil in a slow stream until the mixture thickens and emulsifies
13. This can also be made with an immersion blender

Makes about ¾ cup

1. Add the salad ingredients to the lentils
2. Drizzle with the vinaigrette and toss to coat
3. Taste for salt and pepper
4. You won’t use all the vinaigrette, and it can be stored in an airtight container in the refrigerator for a week
5. Serve at room temperature with crusty Pugliese style bread or baguette

Full List of Pressure-Cooker Recipes
Full List of Vinaigrette Recipes

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