Banner Receta Legumbres AOVE GreenGold Nihonbashi

Citric salad with green lentil, spinach and duck magret, green “alioli” & green EVOO vinaigrette

We release the recipe section on our website and we do it with a dish that will not leave anyone who tries it indifferent!

Today is also a double special day because the World of Vegetables Day is celebrated; that’s why we wanted to pay tribute to this group of foods that, despite the numerous benefits they provide to health, remain a great forgotten.

From the kitchens of Nihonbashi Atelier, from Nihonbashi (Tokyo), we bring you this delicious citrus salad from lenteja verdina, spinach and magret duck with alioli from green evoo and vinaigrette from green evoo.


  • 200 grams “green” lentils
  • 1 duck breast (duck magret) (aprox 300gr)
  • citric fruits (sudachi, lemon)
  • 1 onion
  • 3 garlic cloves
  • green and yellow pepper
  • fresh spinach
  • “green” (early harvest) extra virgin olive oil (EVOO)
  • Sherry vinegar
  • 1 egg
  • a tablespoon “sweet and sour” paprika
  • 200 ml sunflower oil
  • 1/2 armagnac glass or similar


  1.  For the aioli with turmix

190 ml sunflower oil that we will pass along with a pinch of salt and a clove of garlic without the germ through the turmix until everything is emulsified.

Then add the egg, another pinch of salt and a spoonful of sherry vinegar. We use turmix to make our garlic mayonnaise (aioli), and when it is mounted we add 10 or 20 ml of green EVOO while we beat at low speed.

  1. For the salad

Steam the vegetables in a pressure cooker for 25 minutes.

Sauté two cloves of garlic and onion in fine mirepoix in a pan, until golden brown. (Mirepoix is a combination of vegetables cut into small cubes of approximately 1 cm and a half section, used to flavor sauces, roasts, broths and soups)

Add the vegetables and two tablespoons of cooking water.

Sauté for 6 minutes over medium heat. Add the paprika until golden brown. Remove from heat, reserve to temper.

“Salpimentamos” Add salt and pepper to the duck magret. Toast the skin after making some incisions in it, for about two minutes. Remove the fat that is released as it is cooking. We turn it  and add the half glass of Armagnac. We brown both sides until the alcohol evaporates and we give the desired point (the magret must be eaten to the red dot).

Let the magret stand for 8 minutes.

Chop the peppers in very thin mirepoix. Mix with lemon juice, sudachi and green evoo (vinaigrette).

We make a spinach bed (about 12 leaves), put the vegetables that we mixed with the vinaigrette on the spinach bed, cut the magret into slices of about 4 mm. We decorate with green “aioli” dots.

We would love to know your impressions and see photos with the result of your dishes, do you dare?

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