Pulse the bread in a food processor until coarse bread crumbs form.
In a food processor, blend the shrimp and eggs until almost smooth.Add the butter, truffle oil and salt and white pepper.
Pulse until the butter is incorporated, but small pieces are still visible.. Make the Shumai.Set up a steamer.Gently fold 1 1/4 cups shrimp mousse with the chervil and edamame to make the filling.
Season with salt and pepper.. To form the shumai, hold 1 wonton wrapper in your hand.Place 1 heaping tablespoon of the filling in the center of the wrapper.
Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats.
Tap the shumai against a work surface to flatten the bottom.Pour lentil mixture through a fine wire-mesh strainer; discard liquid..
Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette.Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.. About this recipe.
This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled.Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all.