Serious Eats: Recipes
Bright Lentil Salad with Apples, Fennel, and Herbs
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.
