Beluga Lentil Salad - CMAB Foodservice

Name: Beluga Lentil Salad - CMAB Foodservice
Ingredients: 3/4 cup freshly squeezed grapefruit juice (from segmented grapefruits, see below); 1/4 cup plus 2 tablespoons freshly squeezed lime juice; 1/4 cup plus 2 tablespoons champagne vinegar; 2 1/2 tablespoons Dijon mustard; 2 cups extra virgin olive oil; Kosher salt; 16 cups cooked black lentils, preferably beluga, at room temperature; 4 cups Real California queso fresco; 5 cara cara oranges, peel and pith removed, cut across into rounds; 5 blood oranges, peel and pith removed, cut across into rounds; 4 medium grapefruit, peel and pith removed, segmented, and juice reserved; 12 cups cleaned leaves of frisee; 6 cups thinly sliced fennel; About 1/4 cup freshly squeezed lime juice; About 1/2 cup extra virgin olive oil; Kosher salt and freshly ground black pepper

realcaliforniamilkfoodservice.com

Experience a flavorful Beluga Lentil Salad featuring citrus vinaigrette and California cheeses, perfect for gourmet events.

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Ingredients

3/4 cup freshly squeezed grapefruit juice (from segmented grapefruits, see below)
1/4 cup plus 2 tablespoons freshly squeezed lime juice
1/4 cup plus 2 tablespoons champagne vinegar
2 1/2 tablespoons Dijon mustard
2 cups extra virgin olive oil
Kosher salt
16 cups cooked black lentils, preferably beluga, at room temperature
4 cups Real California queso fresco
5 cara cara oranges, peel and pith removed, cut across into rounds
5 blood oranges, peel and pith removed, cut across into rounds
4 medium grapefruit, peel and pith removed, segmented, and juice reserved
12 cups cleaned leaves of frisee
6 cups thinly sliced fennel
About 1/4 cup freshly squeezed lime juice
About 1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper