Lentil And Fennel Salad Recipes

Steps:

• Cook 1 cup French lentils in salted simmering water until tender, about 25 minutes, adding 1/2 pound chopped haricots verts during the last minute of cooking; drain and let cool. Whisk 3 tablespoons white wine vinegar and 1 tablespoon each minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in 1/3 cup olive oil. Add the lentils, haricots verts, 8 sliced radishes, 3 slices thick-cut bacon (chopped and cooked), 2 cups torn frisee and 1/2 cup pitted nicoise olives. Season with salt and pepper and toss.

Steps:

• To prepare dressing, combine first 7 ingredients, stirring with a whisk.
• To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
• Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
• Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
• Sprinkle 1 tablespoon parsley over top of salad.
• Cover and chill at least 1 hour.

Steps:

• Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.
• Heat the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.
• Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.