Besides the excellent commentary and memorable visits to some of Napa and Sonoma County’s boutique wineries, Platypus Wine Tours is also popular for the delicious food they serve. Unlike other tour companies, the culinary staff prepares fresh meals for each outing in the company’s kitchen, where they strive to create new and exciting recipes.
Also, with advance notice, the Culinary Team can accommodate dietary restrictions, including gluten-free, dairy-free, vegetarian, vegan, and food allergies. Also, each Private Tour will feature a special lunch menu from which the group can select their preferences in advance.
It is not unusual for Platypus guests to be extra delighted by specific dishes and ask for the recipes, which the Platypus Culinary Team is pleased to provide.
One of this season’s highly acclaimed dishes is the French Lentil Salad, a gluten-free and dairy-free option, perfect for the warm days of summer.
FRENCH LENTIL SALAD *Gluten Free / Dairy-free / Vegan*
Yield: Makes 4
Ingredients
2 Tbsp plus 1/2 cup extra-virgin olive oil
1/4 red wine vinegar
1 red onion, small diced
2 carrots, small diced
2 stalk celery, small diced
2 cups French green lentils, rinsed
Coarse salt and freshly ground black pepper
1 Tbsp lemon juice and the zest of the lemon
1 cup chopped Italian parsley
1 Bay leaf
5 springs of fresh thyme
Preparation
- In a pot, add the lentils, thyme, and bay leaf and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes—drain and season with salt and pepper. Discard thyme and bay leaf, and let cool.
- In a medium saucepan, heat 2 Tbsp oil over medium heat. Add onions and cook until translucent, then add carrot and celery. Cook while occasionally stirring until tender, about 10 minutes. Then set aside to cool.
- In a medium bowl, whisk together the remaining oil, lemon juice, red wine vinegar, and parsley, and whisk to combine. Add lentils and vegetables, then toss to combine and season to taste. The salad should have a nice balance of vinegar and lemon.
