October 2025
Salads!
LYK LAB gathered once again to host another epic pot luck dinner. In my humble opinion, our salon style rotating dinner club is the best dining experience on the North shore. :)
We stuck with the new, more relaxed format. Enjoyed catching up in our host's recently renovated, perfectly decorated, new "empty nester" condo. Historic architectural details preserved and celebrated.
Below are photos of some of the salads we enjoyed. I will post recipes when I receive them. Also posting an image of a great salad cookbook to consider purchasing as well.
We realized serving more warm salads is an easier, healthier, more flavorful side dish option for upcoming holiday meals. Think about serving the warm tri-color carrot salad and/or the lentil, butternut squash goat cheese salad.
We had a laugh and surprisingly, thoroughly enjoyed "Watergate Salad" for dessert–a retro recipe made with Cool Whip, Jello mix, mini marshmallows and pistachios. Also enjoyed delicious selection of gourmet, fall flavored ice creams like pumpkin, vanilla bourbon and more. The gluten free oatmeal cookies were the most delicious gf oatmeal cookies I've ever had.
Brown Butter Lentil and Sweet Potato Salad
By Yossy Arefi
YIELD 4 to 6 servings
TIME 35 minutes
This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with
sage. The dish has as much texture as it does flavor. French green lentils or black lentils are
the ideal choice, as they hold their shape well after cooking, but brown lentils will work too,
though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of
cooking; you want them cooked through but not mushy, and they’re best if they retain some
bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just
about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in
their stead.
FOR THE SALAD:
1 pound sweet potatoes, butternut
squash or carrots, peeled and cut
into .-inch pieces (about 4 cups)
2 tablespoons olive oil
Kosher salt and black pepper
1 cup French green lentils or black
lentils, rinsed
. cup chopped fresh parsley leaves
and tender stems
. cup crumbled goat cheese
(optional)
FOR THE BROWN BUTTER VINAIGRETTE:
1 tablespoon minced fresh sage
leaves
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
Step 1
Heat the oven to 375 degrees and set a rack in the center.
Step 2
Prepare the sweet potatoes: On a baking sheet, toss the sweet
potatoes with the olive oil and a sprinkle of salt and pepper.
Spread into an even layer and roast, stirring occasionally, until
golden and tender, 15 to 25 minutes.
Step 3
While the sweet potatoes cook, prepare the lentils: Add the lentils
to a medium pot and cover with about 6 cups water. Salt the water
generously and bring the mixture to a boil. Turn the heat down to
a simmer and cook the lentils until just tender, 15 to 25 minutes.
Drain the lentils then return them to the pot. Cover to keep warm.
Step 4
Prepare the vinaigrette: Add the sage to a small bowl. Melt the
butter in a small skillet set over medium heat. (Use a pan with a
light interior so you can easily see the milk solids change color.)
Cook the butter a few minutes, stirring occasionally and scraping
the milk solids off the bottom and sides of the pan as needed, until
the milk solids turn golden brown and smell toasty.
2 tablespoons red wine vinegar
1 teaspoon maple syrup
Kosher salt and black pepper
Step 5
Pour the hot browned butter and all of the toasty bits over the
sage; it will crackle and foam a bit. Let the mixture sit for 1 minute
to let the foam subside, then whisk in the olive oil, followed by the
red wine vinegar and maple syrup. Season with salt and pepper to
taste.
Step 6
Add the cooked sweet potatoes to the pot with the warm lentils.
Pour the dressing over the top and stir gently to combine. Add the
parsley, season with more salt and pepper, if desired, and toss to
combine.
Step 7
Transfer the mixture to a serving dish and sprinkle with goat
cheese, if using. Serve warm.
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