Lentil Salad with Fennel, Almonds and Lemon Vinaigrette





Note: The recipe for this salad can also be found in the current issue of our excellent community newspaper, The Southwest Journal.  


Lentils are easy, healthy and great in salads. You could serve this for a main course or a side. It has slices of crisp and bright fennel - a vegetable that makes spring seem closer - crunchy almonds, creamy goat cheese and one of my favorite vinaigrettes (which contains no vinegar). 

Lentil Salad with Fennel, Almonds and Lemon Vinaigrette

Serves 4 

1 cup lentils (french green or black hold up best for salads)
1 medium fennel bulb
½ cup sliced almonds
¼ cup crumbled feta or goat cheese (optional)


Lemon Vinaigrette

Makes about half-cup

2 tablespoons lemon juice (from 1/2 lemon)
¼ cup olive oil
½ teaspoon Dijon mustard
½ teaspoon kosher salt
¼  teaspoon pepper

Cook lentils according to package directions or go here, drain and set aside in a large bowl. 

Preheat oven to 350ยบ. Spread sliced almonds on sheet pan and toast in oven until lightly browned and fragrant (about 10 minutes).  Slice fennel bulb as thinly as possible using mandoline or serrated knife. Chop 1 tablespoon of the lacy fronds.

Make vinaigrette: Whisk lemon juice with Dijon mustard, salt and pepper. Add olive oil while whisking to emulsify. 

Pour half of vinaigrette, fennel and toasted almonds over warm lentils and toss gently. Add more dressing as needed (warm lentils will absorb some). Sprinkle with fennel fronds and cheese (optional). Serve warm or at room temperature. 

Comments

EJR said…
I made this salad for dinner last week and it was delicious--so crisp and flavorful and a generous helping made for a full meal. I used a full fennel bulb and it felt like alot to me so I'd cut the fennel in half next time. Maybe judge as you go. I also tossed the cheese in too early and it melted right in with the warm lentils. Still savory but didn't look as pretty. It did not last long in my fridge...I polished it off for lunch the next day. Yum!
CrunchyGooey said…
Thanks EJR - Glad you liked it and appreciate your feedback. Maybe limit fennel to one cup since bulb size can vary and wait until immediately before serving to add the cheese if you're serving this warm. I agree - it's important to make these healthy dishes as attractive as possible!

Popular Posts