This salad couldn't be more simple, or better, or more unexpected. I start with canned Puy lentils for ease, and then toss them in a light cider vinaigrette with olive oil, Pink Lady apples, fennel, and plum tomatoes. Fresh thyme and basil finish it off. An elevated, bright, happy version of Provençal peasant food.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Bright Lentil Salad with Apples, Fennel, and Herbs
About This Recipe
|Active time:||5 minutes|
|Total time:||30 minutes|
|This recipe appears in:||French in a Flash: Bright Lentil Salad with Apples, Fennel, and Herbs|
- 1 tablespoon cider vinegar
- 1/4 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 medium fennel bulb, finely diced (about 1 cup)
- 1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
- 8 ounces baby plum tomatoes, finely diced
- 2 (14.5-ounces) cans of Puy lentils, drained and rinsed
- 1 tablespoon fresh thyme
- 2 tablespoons fresh basil
In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.