Lentil Salad
Easy and healthy this salad is perfect for lunch or as a dinner side dish. It’s easy to switch out the ingredients in legume salads like this. Try arugula, pecorino and walnuts or sundried tomatoes, olives and spinach, or whatever else you think sounds good. The possibilities are endless.
Different types of lentils require different cooking times so follow the directions for the type you have bought -- all are good. Or, you can pop open a can if you’re short on time.
2 cups lentils, cooked, or 1 can lentils, rinsed and drained
2 tablespoons snipped chives
3-4 radishes, sliced thin
8 cherry tomatoes, quartered
a few crumbles of Parmigiano cheese, or other hard cheese
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil
1 teaspoon white, red or malt vinegar
salt & freshly ground pepper
Combine dijon, vinegar and a couple pinches of salt in a bowl. Blend until salt dissolves. Add olive oil and whisk until emulsified. Add all ingredients and toss. Top with a few turns of the pepper grinder.
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