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
1teaspoonlemon zest
1cupcashewssoaked for 2-8 hours and drained of soak water
3/4cupwater
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
3tablespoonschopped shallots
2teaspoonsDijon mustard
2teaspoonsmaple syrup
Instructions
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.