4.5ounces4-5 cups washed, dried, and chopped butter lettuce leaves
4large radishesthinly sliced
1 1/2cupscooked Beluga or French lentils
*For the creamy lemon cashew dressing*:
1/4cupfresh lemon juice
1cupcashewssoaked for 2-8 hours and drained of soak water
3/4 - 1teaspoonsaltI like to use a whole teaspoon; once you combine the dressing with other ingredients, you'll see that the saltiness is mellowed out
To prepare the dressing, combine all ingredients in a blender and blend till smooth. Dressing will make 1 2/3 cups.
To prepare the salad, toss the butter lettuce and radishes together along with 1/2 cup of the dressing. Lay the vegetables onto serving plates and top each with a quarter of the lentils. Spoon additional dressing onto the lentils and serve.
Leftover dressing will keep for up to 5 days in the fridge.