My Favorite Vinaigrette + An Easy Lentil Salad Recipe - Private Chef in Rhode Island Chef Chelc

Hi everyone!!

I miss you guys! I know I say this every time I take 2 months off from posting a recipe, but I’m hoping to be a bit more consistent with checking in. Not much is new around here, just the usual working and hanging out at home with the family and new addition Cleo. She is seriously the cutest.

In more exciting news, I just got back from a family trip to Bermuda, which was so much fun. It really feels like being in paradise when you’re that close to the ocean. Or at least my version of paradise! To me, nothing is more calming that listening to the sounds from the ocean.

Some pics from the trip!

some of the freshest tuna I’ve ever tasted!

Dinner the last night was on the beach. It was amazing!

The food we had was mostly excellent! Lots of fresh fish and delicious dishes. I had this salad that I failed to take a picture of but I must recreate it for the blog. It was a delicious slaw with a sesame dressing, fresh orange, and avocado.

The traditional fish sandwich in Bermuda is served on cinnamon raisin bread. It is such a delicious mix of sweet and salty which I’m all about.

After a trip of indulging, I always like to start off my week with a trip to the grocery store to stock up on healthy food. Lately I’ve been packing lunches or dinners for work, and when I work the 9-6 shift, I’m all about an easy dinner to cook for when I get home and am exhausted.

Here’s my haul from trader joes!

Some meal ideas that I’m thinking from the haul..

Rice noodles with tofu and broccoli (hopefully a recipe to come!)
Lentil salad
Cauli gnocchi with sundried tomato pesto
Grilled chicken kale salad
Shrimp tacos with mango avocado salsa
Eggs with hashbrowns
Tortilla with tuna salad
Overnight oats for breakfast

I typically always have some type of frozen food item from Trader Joes to have on hand for a late night snack. Their chicken potstickers and chicken samosas are my favorite!

I wanted to share two quick and easy recipes with you. My favorite vinaigrette and easy lentil salad.

For the vinaigrette in the blender goes 2 garlic cloves minced, 1 small shallot minced, 1 tsp dijon mustard, 1 tbsp honey, juice of 1 lemon, and 1/2 cup champagne vinegar. If you don’t love the flavor of garlic you can certainly omit it or just use one clove as opposed to two. There is definitely a good amount of garlic flavor!

Then drizzle in 3/4 cup good quality olive oil and season to taste with lots of cracked black pepper and a good pinch of salt.

Place in a jar and keep in the fridge to use throughout the week. I used some for my lentil salad and will use some more for the grilled chicken kale salad I am going to make later on in the week.

Shoutout to my eleven Madison park granola jar!

For the lentil salad I use these pre-cooked lentils I buy at trader joes. They are delicious and such a time saver! I should do a separate post on all my favorite time saving grocery items.

For this lentil salad the idea is to really use whatever vegetables/cheese/herbs you have on hand. I did really enjoy this simple combo. This will be a great salad to pack for work throughout the week.

In the bowl: lentils, tomatoes, hearts of palm, scallions, parsley, goat cheese, my favorite vinaigrette, salt and pepper. Mix it all up and you know the drill, season to taste. So delicious, filling, and healthy! I hope you enjoy these recipes and inspo for some meal ideas throughout the week.

My Favorite Vinaigrette:

Makes about 1 cup

Ingredients:

2 garlic cloves, minced
1 shallot, minced
1 tsp dijon mustard
1 tbsp honey
Juice of 1 lemon
½ cup champagne vinegar
¾-1 cup good quality olive oil
Salt and fresh cracked pepper

Place all ingredients except olive oil in blender and blend until combine
While the blender is running on low, drizzle in olive oil, starting with ¾ cup. Season to taste with salt and pepper. If desired, add the other ¼ cup oliv oil.