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French Green Lentil Salad with Mustard Vinaigrette
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Source: https://recipheon.com/en/recipes/main-dishes/french-green-lentil-salad-with-mustard-vinaigrette
About this recipe
French green lentil salad combines tender, whole lentils with mustard vinaigrette, shallot, and parsley. Choose small green lentils that keep their shape when cooked, rather than red or hulled lentils. Cook at a gentle simmer and remove from the heat when the lentils are tender inside but not yet falling apart. After draining, toss the lentils with the dressing while they are still warm: they will absorb the mustard and wine vinegar flavors more readily. Finely chopped shallot adds a sharp note, while parsley adds a fresh aroma. A short rest lets the flavors blend; serve the salad lukewarm. These ingredients make four side-dish servings. Allow about an hour, including cooking, draining, and resting.
Ingredients
Lentils and Vinaigrette
250 g dry whole green lentils, small and able to keep their shape when cooked
1000 ml water for cooking the lentils; drain off the excess water after cooking
50 g raw peeled shallot
15 g prepared Dijon mustard
20 ml red wine vinegar, 6% acidity
45 ml extra virgin olive oil
12 g fresh parsley leaves
4 g fine salt, all for the vinaigrette
0.5 g ground black pepper
Steps
Sort through the lentils and rinse in a sieve. Finely dice the peeled shallot, then rinse, dry, and finely chop the parsley. Have a pot large enough for the lentils and water and a large salad bowl ready.
In the large bowl, combine the mustard, vinegar, all the salt, and the pepper. Gradually pour in 45 ml of olive oil, whisking vigorously until the dressing is smooth. Stir in the diced shallot; reserve the parsley to add with the lentils.
Put the lentils in the pot, add 1000 ml of water, and bring to a boil over medium-high heat, which will take about 5 minutes. Reduce the heat and cook with the lid slightly ajar at a gentle simmer for about 25–30 minutes. After 25 minutes, taste a lentil: the lentils should be tender inside but keep their shape, without a hard center and without turning mushy. Stop cooking once they reach this texture; add the vinaigrette only after draining.
AI-generated Pour the cooked lentils into a sieve and discard the cooking water. Leave in the sieve for about 2–3 minutes, shaking gently to let the excess liquid drain away. Do not rinse the cooked lentils with cold water: they should be warm, well drained, and still whole when added to the vinaigrette.
AI-generated Transfer the warm lentils to the bowl with the vinaigrette and shallot. Add all the chopped parsley, then stir gently with a spoon to coat the lentils without crushing them. Let stand for about 10 minutes so the salad cools slightly and the flavors blend.
AI-generated Gently stir the salad again, reaching down to the bottom of the bowl, and divide into four servings. Serve lukewarm as a side dish.
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