Romaine Lettuce with Red Lentils, Scallions, Apples and Walnuts
- 200 grams dried, red Lentils
- 2 small Romaine lettuce
- 1 red Apple
- 2 tablespoons lemon juice
- 70 grams Walnut
- 3 scallions
- ½ bunch fresh mint
- 1 piece fresh ginger (3 cm)
- 3 tablespoons Apple juice
- 5 tablespoons Crème fraiche
- 2 tablespoons Whipped cream (at least 30% fat content)
- 3 tablespoons Walnut oil
- coarsely ground black peppers
In a colander, rinse lentils under running water. Combine lentils with broth in a pot and bring to a boil. Simmer about 10 minutes over low heat. Meanwhile, separate romaine lettuce leaves, then rinse and spin dry. Rinse, core and remove seeds from apple. Cut apple into thin wedges and sprinkle immediately with lemon juice.
Coarsely chop walnuts. Rinse, trim and cut scallions crosswise into rings. Strip mint leaves from stems. Drain and rinse lentils. Peel and chop ginger and finely dice. In a bowl, mix ginger with apple juice, creme fraiche, heavy cream, and oil. Season with salt.
Place romaine lettuce on plates and top with apple slices, lentils, scallions, walnuts and mint. Drizzle with dressing and sprinkle with ground pepper before serving.