3 tablespoons extra-virgin olive oil (or more taste)
1 to 2 tablespoons red wine vinegar
1/2 teaspoon minced or crushed garlic
1/4 teaspoon salt, or to taste
Black pepper
1 large carrot, minced
1 medium bell pepper (red, yellow, or orange), minced
1 stalk celery, thinly sliced
2 to 3 tablespoons mayonnaise and/or yogurt (optional)
1/2 cup lightly toasted chopped California walnuts
For the Gremolata:
1/2 cup finely minced pitted kalamata olives
1/4 cup finely minced flat leaf parsley
1 teaspoon minced or crushed garlic
Grated zest, plus juice, from 1 medium lemon
1 cup finely minced, lightly toasted California walnuts
Optional Serving Suggestions:
Fresh, clean salad greens for serving
Very sweet, sliced cherry tomatoes, for serving
2 to 3 hard-boiled eggs, quartered (optional)
Preparation
Peel the potatoes, if desired, and cut them into coin-sized slices. Place in a pot with plenty of water to cover, and bring to a boil. Lower the heat and simmer the potatoes until fork tender.
Place the onions in a medium-large mesh strainer in the sink.
Combine the olive oil, vinegar, garlic, salt and pepper in a medium-large bowl and whisk to blend.
Drain the potatoes directly into the onions in the colander, then shake off all excess water and dump all of this into the olive oil dressing in the bowl. Toss to coat. Let this stand and cool to room temperature.
Add the minced vegetables, stirring them in; taste, adjust salt, pepper, and vinegar. Add mayonnaise or yogurt – and/or some extra olive oil, if desired. The salad is now ready to serve if you are planning to have it at room temperature. If you want it cold, cover and chill for at least an hour.
Make the Gremolata. Combine the olives, parsley, garlic and lemon zest in a small bowl and toss until combined. Add lemon juice to taste and to moisten.
To serve: Stir the chopped walnuts into the salad. Prepare a bed of salad greens on each plate. Add a big spoonful of the salad, and sprinkle the top with Gremolata. Garnish with cherry tomatoes and hard-boiled eggs, if desired, and serve.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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