Prepare the Sweet Mustard Barbecue Sauce.
Set vinaigrette aside.. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes.Stir seeds into lentil mixture.
Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes.Pour lentil mixture through a fine wire-mesh strainer; discard liquid..Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette.
Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.. About this recipe.This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.
Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all.
2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French lentils, a small variety with a slight piquant finish that are hearty enough to retain their shape even when cooked for long periods of time.Rice was right there in the name, front and center in the dishes that Erwin and her sisters had learned to love growing up.
Through her respectful and inventive cooking, Erwin sparked countless dialogues about the rich variety of grains and techniques—a harbinger of what was to come just a few years later.At the 2020 Philly Chef Conference, Erwin remarked that perhaps she'd been ahead of her time.
The truth is, that time might not have arrived without her.. READ MORE:.This conversation has been edited and condensed for clarity.. Food & Wine:.