Puy Lentil Salad

Lentilles du Puy Salade with Dijon Shallot Vinaigrette

Puy Lentils, also known as French Green Lentils, have a distinctive peppery flavor, and hold their shape well, making them an especially good choice for salads. Make sure to use a good quality extra virgin olive oil.

For the Salad Dressing

  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon agave nectar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon finely diced shallot

Put all the ingredients in a jar with a lid, shake well, and pour into a large bowl.

For the Salad

  • 1 1/2 cup puy lentils, washed
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 3/4 cup carrots, cut into 1/4″ pieces
  • 1 cup cooked beets, cut into 1/2″ pieces
  • 4-5 fresh beet leaves

Rinse the lentils and put them into a large saucepan with water to cover them by several inches. Add the bay leaf and bring to a boil, reduce the heat, and simmer for approximately 20 minutes, or until the lentils are just tender. Be careful not to overcook them. Stir in the salt and let sit for a few minutes. Drain well, and toss them in the vinaigrette. The lentils will be warm when you toss them in the dressing, the full flavors will develop as the salad cools to room temperature. Prepare up to this point if fixing the day before. 

Add the carrots and beets before serving, and adjust seasoning to taste. Waiting to add the vegetables will keep the colors vibrant. Garnish with fresh beet leaves.