Brussels Menu: Antipasto Salad – A Lovely Lunch

Lunchtime in the US is often rushed, a quick bite among daily tasks, but the European lunch hour(s) is a different story.  Most offices take time out of the day to sit down, set out a plate, and enjoy a mid-day meal.  Small sandwich shops, bistros, and cafes serve-up delicious combinations of cheeses, meats, breads, and vegetables.  A favorite at the EUFIC office is an Italian café that serves beautiful flavor-packed antipasto salads to-go.  The beauty of these salads is the separate distinct flavors of roasted vegetables, nutty bite of lentils, and creamy bite of fresh cheese.  For an intern on a budget, this simple antipasto salad can easily be prepared at home with so many variations and flavors…slow down, take a seat, and enjoy lunch!

Ingredients

(This is just one option, consider adding other roasted vegetables, different cheeses, canned tuna, or grilled chicken.  Consider making a big batch for lunch or dinner all week).

*1 head broccoli, chopped

*1 medium onion, chopped

*1 cup green beans, cleaned and chopped

*3/4 cup lentils

*5 small or 1 large potato, chopped

*4 cloves garlic

*1 tomato, chopped in wedges

*Olive Oil

*Balsamic Vinegar

*1 Tbs, Lemon Juice

*Salt and Pepper

*1-2 ounces fresh feta or mozzarella cheese, sliced

Directions

1. For the roasted vegetables, preheat oven to 400 degrees.  Boil water in a a medium-sized pot.  Blanch the chopped broccoli for about 4 minutes.  Add green beans at the last minute.  Drain and spread on a baking sheet.   Toss broccoli and green beans with half the chopped onions, two cloves crushed garlic, 2 Tbs. olive oil, about 1 tsp. salt, and crushed black pepper.   Roast at 400 degrees 25-30 minutes, stirring frequently.

2.  For the lentils, boil water in a medium-sized pot and cook lentils for bout 20 minutes over medium-high heat or until lentils are tender.  Rinse and toss with 1 clove crushed garlic,  a bit of the chopped onion, lemon juice, salt, pepper, and about 1 ½ Tbs. balsamic vinegar.

3.  For the potatoes, boil a pot of water and boil potatoes for about 10 minutes, until fork tender.  Careful not to over cook.  Toss with 1 clove crushed garlic, remaining onions, and a splash of olive oil and balsamic vinegar, and a sprinkle of salt and pepper.  Alternately, you can roast the potatoes.

4.  To assemble,  plate the lentils, potatoes, roasted vegetables side-by-side.  Add some sliced tomatoes and a small pile of cheese.  Sprinkle with additional salt, pepper, and balsamic if desired.  Bon Appetite!  

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