Serious Eats: Recipes

Bright Lentil Salad with Apples, Fennel, and Herbs

[Photograph: Kerry Saretsky]

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 Proven├žal 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.

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