French Lentil Salad
Hearty green lentils form the base of this French Lentil Salad, while crisp frisée lettuce, green beans, smoky bacon, briny Kalamata olives, and peppery radishes add flavor and texture. Toss everything in the delicious Dijon-and-lemon vinaigrette for a dish that’s bright and refreshing!
Servings: 6
Ingredients
Dressing
- 1 small shallot peeled and minced (2 tablespoons)
- 1 large clove garlic minced
- 1 tablespoon chopped fresh thyme
- 1/3 cup extra virgin olive oil plus 1 tablespoon
- 1/4 cup white wine vinegar
- 1/2 small lemon juiced (approximately 1 tablespoon)
- 1 1/2 tablespoons Dijon mustard
- Salt and freshly ground black pepper to taste
Salad
- Salt
- 1/2 pound young green beans (haricot verts) trimmed and cut into 1 to 2-inch pieces (2 - 2 1/2 cups)
- 1 cup uncooked green lentils or uncooked brown lentils
- 1 large bay leaf
- 4 ounces bacon diced
- 8-10 radishes thinly sliced (approximately 1 cup)
- 1/2 cup pitted and halved Kalamata olives or Nicoise
- 2-3 cups frisee lettuce or spring mix
Instructions
Dressing
- Whisk dressing ingredients together in a bowl. Set aside so the flavors marry while preparing the rest of the salad.
Salad
- Prepare an ice bath.
- Bring a medium-sized pot of salted water to a boil. Add the green beans and cook 1 minute or until they turn bright green. Remove with a slotted spoon and place in the ice bath. Keep the cooking water.
- Add the lentils and bay leaf to the salted water and cook on high for 20-25 minutes or until the lentils are tender but not falling apart.
- While the lentils boil, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain.
- Drain the lentils in a sieve or colander and cool under cold tap water. Drain well, then transfer to a large bowl. Add the green beans, radishes, olives, and bacon.
- TO SERVE: Pour the dressing over the lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.) Place the frisee in a large serving bowl or platter. Top with the lentil mixture. Gently toss to combine. Serve immediately with additional dressing on the side.
Notes
TIPS:
- Green lentils take longer to cook than brown ones, but they work better in salads because they hold together better after cooking.
- Always look lentils over for any debris, such as twigs, stones, or shriveled lentils.
- The lentils, bacon, and green beans can be cooked 1-2 days ahead.
- The dressing can be made 2-3 days ahead of time.
Nutrition
Serving: 1 | Calories: 282kcal | Carbohydrates: 16g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 357mg | Potassium: 476mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6215IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 3mg