Your new go-to summer salad staple — vibrant, textural and, best of all, healthy… courtesy of Hungry Pigeon’s Executive Chef and Partner Scott Schroeder…
Raw Chopped Vegetable Salad with Sprouted Lentils
3 oz sprouted french green lentils
2 oz carrot, thinly sliced
2 oz celery, thinly sliced
2 stalks asparagus, thinly sliced
2 oz cucumber, thinly sliced
3 large leaves Romaine lettuce, thinly sliced
2 scallions, thinly sliced
2 sprigs parsley
3 oz cherry tomatoes, quartered
1 whole avocado, diced
2 tsp red wine vinegar
1 tbsp olive oil
Salt & pepper
Sprouting lentils at home is a two- to five- day process depending on heat and humidity. Make more than you need, so you can grab and use them in everything! Take at least two cups of french green lentils, and cover with six cups of water. Let sit overnight. Drain well and place in a covered container large enough to spread into one layer and allow to sit at room temperature. Every three to ten hours, rinse lentils with fresh water and place back in covered container. In two to five days, your lentil sprouts will be ready!
For the salad, place ingredients in a large mixing bowl, mix well, adding salt and pepper to taste. Eat and enjoy!
Detroit native, Chef Scott Schroeder, started his culinary career working under famed chef and charcuterie expert, Brian Polcyn. At the age of 20, he relocated to Philadelphia and worked his way through many of Philadelphia’s top kitchens.
In 2016, Scott opened Queen Village’s all-day restaurant and café, Hungry Pigeon, alongside business partner and acclaimed pastry chef/baker, Patrick O’Malley. As Hungry Pigeon’s Executive Chef and Partner, Scott develops menus that champion comfort foods of all ethnicities. Scott and his team create dishes exclusively from seasonal, local, and responsibly sourced ingredients.
Today, Scott can still be found on the line at the restaurant and is still cooking 90% of the egg sandwiches during weekend brunch. He likes to spend his free time with his wife Maria, son Luke, and two dogs, Willie and Bruce.
Imagery by Michael Persico.