Lactogenic Roasted Veg and Lentil Salad

Directions

1. Preheat oven to 450°F. If available, use the convection setting.

2. Thoroughly wash 2 cups of cauliflower florets, 2 zucchini, ½ cup of cherry tomatoes, 1 carrot, and 1 lemon (including the rind) under cool, running, drinkable water. Dice the zucchini, quarter the cherry tomatoes, peel and dice the carrot. Set lemon aside. 

3. In a large bowl, drizzle the cauliflower, zucchini, tomatoes, and carrot with ¼ cup of extra-virgin olive oil. Add 1 teaspoon of lemon juice, 1 teaspoon of kosher salt, and 1 teaspoon of whole fennel seeds. 

4. Using your hands, mix and make sure the vegetables get thoroughly coated. Spread vegetables onto a baking sheet. Roast for about 25 minutes. 

5. Remove from the oven and stir; roast again until the cauliflower is slightly caramelized and softened, about 5-10 more minutes. Remove from the oven and allow the vegetables to cool on the baking sheet to about room temperature. 

6. Using a strainer, thoroughly rinse 1½ cups of French green lentils. 

7. In a large pot over high heat, bring 1 quart of chicken broth and lentils to a boil. Lower the heat,  cover the pot, and simmer until the lentils are soft, about 25-30 minutes. Drain any excess liquid and let the lentils cool to room temperature. 

8. While the lentils and the vegetables are cooking, whip up this simple salad dressing. Mince 2 cloves of garlic. Using a mason jar with a tight fitting lid, add the minced shallots, ¼ cup of white wine vinegar, 1 teaspoon of Dijon mustard, a pinch of kosher salt, a pinch of freshly ground black pepper, and ½ cup of extra-virgin olive oil. Seal tightly and shake to emulsify. If you don’t have a sealable mason jar, in a large bowl combine all of the ingredients (except for the extra-virgin olive oil) and slowly whisk in the olive oil until emulsified.

9. In a large salad bowl, toss the cooked lentils with half of the vinaigrette.

10. Thoroughly wash a small handful of fresh mint, a small handful of fresh chives, and a small handful of fresh flat-leaf parsley under cool, running, drinkable water. Finely chop the fresh herbs and toss into the bowl of lentils.

11. Add the roasted vegetables and any juices and olive oil from the pan. Stir to combine. Add more vinaigrette if needed and season to taste with kosher salt and freshly ground black pepper. Eat up, Mama!

12. Keep the vinaigrette covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and drizzling it over your greens.