Receta Celery Root Lettuce Wraps with Beluga Lentils – #SundaySupper
Yum
Lettuce wraps of a celery root salad with beluga lentils – a healthy appetizer for your next party!
Get ready to Stuff, Roll, and Wrap this week! We’ve got a great lineup of dishes this week – something for every occasion ranging from your next party to casual school night dinners. This Sunday Supper event also coincides with this month’s Weekday Supper and Sunday Supper Movement magazine monthly theme of “That’s a Wrap!” And a huge thank you to Amy at the Kimchi Mom blog for hosting us this week!!
My contribution this week is a simple lettuce wrap of celery root, radishes, fennel, and beluga lentils dressed in a yogurt, goat cheese, horseradish dressing. Be sure to double the dressing and sock away in the refrigerator. You’ll find a ton of uses for it!
- Celery Root Lettuce Wraps with Beluga Lentils
- Prep time: 45 mins
- Cook time: 20 mins
- Serves: Makes about 20 lettuce wraps
6 tablespoon soft goat cheese with herbs (I use Laura Chenel - my favorite) 4 tablespoon + 2 teaspoon plain Greek full-fat yogurt (I use Fage Greek Yogurt) 4 tablespoons rice vinegar ¾ cup extra virgin olive oil 4 tablespoons + 2 teaspoon grated fresh horseradish 2 teaspoon minced garlic (2 large garlic cloves) 1 teaspoon freshly ground black pepper 1 teaspoon kosher salt 1 cups Beluga Lentils (dried) 1 cup thinly sliced fennel 3 large radishes, thinly sliced 1 large spring onion (1/2 cup) 1 crisp apple diced 2 cups red cabbage shredded 4 cups celery root julienned 2 tablespoons sliced mint 1 teaspoon lemon juice 1 head of Bibb or Boston lettuce
Combine all of the dressing ingredients in a small bowl, cover, and let sit for at least one hour to allow the flavors to meld. Bring 8 cups of water to a boil. Rinse the lentils and add them to the boiling water. Reduce the heat to a simmer and cook for 20 - 25 minutes, or until tender. Cool under cold water. Use a mandolin to thinly slice the fennel, radishes, spring onion and cabbage. Either use the julienne feature on the mandolin to julienne the celery root, or thinly julienne by hand. Combine the fennel, radishes, spring onion, apple, cabbage, celery root, mint, lentils and lemon juice together in a large bowl. (You should have 2 cups cooked lentils.) Lightly toss with one half of the dressing. Add salt and pepper if needed. Separate the head of lettuce into individual leaves. Scoop approximately ¼ cup of celery root mixture onto each lettuce leaf and drizzle with 2 - 3 teaspoons additional dressing. Serve. To eat, gently roll and hold in your hand. Eat and enjoy! The lentils and dressing can both be made up to 3 days ahead. 3.2.2925
Get ready to roll with this great line up!
Starters and Snacks
Entrees and Mains
All things Sweet
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Tags: celery root, featured, legumes, lentils