Lentil Salad à la Dijonnaise
This highly nutritious salad is best when served slightly warm.
Ingredients
- 4 cups lentils, cooked (green or Le Puy)
- ½ cup cherry tomatoes, sliced in half
Dressing
- 1 shallot, minced
- 4 Tbsp Dijon mustard
- 4 Tbsp wine vinegar
- Salt
- Black peper, to taste
- 1 tsp tarragon (opt.)
- 1 Tbsp Fine Herbs for Salad or pulse and beans ''staff'' spice blend (ground)
- ½ cup olive oil
Method
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1
Place all dressing ingredients, except oil, in a bowl.
-
2
While stirring dressing, incorporate oil in a thick stream. Let rest 5 minutes.
-
3
In another bowl, mix lentils and tomatoes together.
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4
Add dressing, stir well, and serve.
