{"id":1908,"date":"2020-02-10T01:04:07","date_gmt":"2020-02-10T00:04:07","guid":{"rendered":"https:\/\/ggoliveoilcompany.com\/?p=1908"},"modified":"2020-02-14T12:37:19","modified_gmt":"2020-02-14T11:37:19","slug":"recipe-salad-lentils-evoo","status":"publish","type":"post","link":"https:\/\/ggoliveoilcompany.com\/en\/recipe-salad-lentils-evoo\/","title":{"rendered":"Citric salad with green lentil, spinach and duck magret, green \u201calioli\u201d &#038; green EVOO vinaigrette"},"content":{"rendered":"\n<p>We release the <strong>recipe section<\/strong> on our website and we do it with a dish that will not leave anyone who tries it indifferent!<\/p>\n\n\n\n<p>Today is also a <strong>double special day<\/strong> because the <strong>World of Vegetables Day<\/strong> is celebrated; that&#8217;s why we wanted to pay tribute to<strong> this group of foods<\/strong> that, despite the <strong>numerous benefits they provide to health<\/strong>, remain a great forgotten.<\/p>\n\n\n\n<p>From the <strong>kitchens<\/strong> of <a href=\"https:\/\/www.nihonbashiatelier.com\/\"><strong>Nihonbashi Atelier<\/strong><\/a>, from <strong>Nihonbashi<\/strong> (Tokyo), we bring you this delicious <strong>citrus salad from lenteja verdina<\/strong>, <strong>spinach<\/strong> and <strong>magret<\/strong> duck with alioli from <strong>green evoo<\/strong> and <strong>vinaigrette<\/strong> from <strong>green evoo. <\/strong><\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 grams \u201cgreen\u201d lentils <\/li><li>1 duck breast (duck magret)  (aprox 300gr)<\/li><li>citric fruits (sudachi, lemon)<\/li><li>1 onion<\/li><li>3 garlic cloves<\/li><li>green and yellow pepper<\/li><li>fresh spinach<\/li><li>\u201cgreen\u201d (early harvest) extra virgin olive oil (EVOO)<\/li><li>Sherry vinegar<\/li><li>1 egg<\/li><li>a tablespoon \u201csweet and sour\u201d paprika<\/li><li>200 ml sunflower oil<\/li><li>1\/2 armagnac glass or similar<\/li><\/ul>\n\n\n\n<p><span style=\"font-weight: 400;\">Elaboration<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><b>&nbsp;For the aioli with turmix<\/b><\/li><\/ol>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><b>For the salad<\/b><\/li><\/ol>\n\n\n\n<p><span style=\"font-weight: 400;\">Steam the vegetables in a pressure cooker for 25 minutes.<\/span><\/p>\n\n\n\n<p>Saut\u00e9 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)<\/p>\n\n\n\n<p>Add the vegetables and two tablespoons of cooking water.<\/p>\n\n\n\n<p>Saut\u00e9 for 6 minutes over medium heat. Add the paprika until golden brown. Remove from heat, reserve to temper.<\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">\u201cSalpimentamos\u201d 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&nbsp; 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).<\/span><\/p>\n\n\n\n<p>Let the magret stand for 8 minutes.<\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Chop the peppers in very thin <\/span><b>mirepoix.<\/b><span style=\"font-weight: 400;\"> Mix with lemon juice, sudachi and green evoo (vinaigrette).<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">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 \u201caioli\u201d dots.<\/span><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>We would love to know your impressions and see photos with the result of your dishes, do you dare?<\/p><\/blockquote>\n\n\n\n<ul class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"819\" src=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-1024x819.png\" alt=\"\" data-id=\"1902\" data-link=\"https:\/\/ggoliveoilcompany.com\/?attachment_id=1902\" class=\"wp-image-1902\" srcset=\"https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-1024x819.png 1024w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-300x240.png 300w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-768x614.png 768w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-200x160.png 200w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi-520x416.png 520w, https:\/\/ggoliveoilcompany.com\/wp-content\/uploads\/2020\/02\/ensalada-legumbres-ggooco-nihonbashi.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul>\n\n\n\n<p>If you want to receive in your mail new recipes, information about our events, beauty and health tips with evoo and much more information related to olive oil, you can subscribe to our Newsletter ????<\/p>\n\n\n\n<p style=\"text-align:center\"><a href=\"https:\/\/ggoliveoilcompany.com\/en\/#newsletter-en\"><button type=\"button\" class=\"comprar\">Subscribe to the Newsletter\n<\/button><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p><span style=\"font-weight: 400;\">If you liked it, we invite you to share this recipe among your contacts on social networks!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s why we wanted to pay tribute to this group of foods that, despite the numerous&hellip;<\/p>\n","protected":false},"author":3,"featured_media":1898,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83],"tags":[],"class_list":["post-1908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lentil, duck breast, aioli and green EVOO vinaigrette salad<\/title>\n<meta name=\"description\" content=\"We inagurate our Recipes Section with EVOO honoring vegetables on their International Day. 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