- Caffe Dolce Mushroom & Lentil Salad
We had to visit Caffe Dolce a few times on our recent visit to Missoula because the coffee is so amazing. On this visit I tried another salad (see original post) and it was not only delicious but so healthy too.
The Mushroom and Lentil Salad features a combination of flavors. The vianigrette adds complexity along with the peppery taste of arugula. It is topped with black lentils, wild mushrooms, sundried tomatoes, and chèvre. It is actually very easy to make, especially if you have a Trader Joe’s near you. If so, look in the refrigerated produce section for a package of steamed lentils. They are cooked and ready to go. And of course all of the other ingredients for this salad are at Trader Joe’s too.
Place 1/2 bag of baby romaine leaves and 1/2 bag of arugula into a salad bowl. Sauté 1 and 1/2 cups sliced shittake mushrooms with one clove of minced garlic. After a few minutes add a tablespoon of balsamic and cook a few minutes more. Add about 2 cups steamed lentils and 1/2 cup sun-dried tomatoes to the mushrooms, heat through. For the vianigrette combine 1/4 cup olive oil with 2-3 tablespoons of balsamic vinegar (or red wine vinegar and a pinch of sugar). Toss lettuce with dressing and divide between 4 salad plates. Top each mound of lettuce with the warm lentil mushroom mixture and top with chèvre. A satisfying, very easy meal.