The Dish
This is one fully-loaded salad, guaranteed to keep you full and satisfied until your next meal. The combination of heartier ingredients — lentils, cauliflower, and hard boiled eggs — is lightened by the addition of fresh, fragrant herbs: parsley, mint, and cilantro. Kale and cherry tomatoes add their own flavor-fueled additions to this mighty salad. The lemon Dijon vinaigrette is a classic, French-influenced pairing of ingredients, seasoned with just a touch of garlic, honey, and black pepper. The vinaigrette plays two parts in this recipe. First, as a marinade for the roasted cauliflower and, second, as the overall dressing for the salad.
Hacking This Recipe
The salad dressing can be made well in advance and refrigerated. This recipe also makes a little under ½ cup of vinaigrette. If you happen to have leftovers, averaging about 1-2 tbsp of vinaigrette per salad, save the dressing for another salad later in the week or as a dip for fresh veggie snacks. The lentils and cauliflower can also be prepped ahead of time and refrigerated until ready to assemble the salad. If you’re anything like us, we have a couple of hard boiled eggs cooked and ready to go in the refrigerator. If not, bring a pot filled with water to a boil, add the eggs, and cook for 10 minutes. Cool, peel, and refrigerate until ready to eat. For whole eggs, on average, 1 egg equals 2oz or roughly 50g, averaging about 1 egg per person for this salad recipe.
Vegan Modification
Feel free to omit the eggs from this salad for a vegan version of this recipe. You can also substitute the honey in the vinaigrette for agave.