Easy and healthy this salad is perfect for lunch or as a dinner side dish. Once you discover legume salads you’ll soon start coming up with your own combinations. Arrugula, pecorino and walnuts? Sundried tomatoes, olives and spinach? The possibilities are endless.
All lentils require different cooking times so follow the directions for the type you have bought -- all types are good. Or, you can pop open a can if you’re short on time.
2 cups lentils, cooked or 1 can lentils, drained
2 tablespoons snipped chives
3-4 radishes, sliced thin
8 cherry tomatoes, quartered
a few crumbles of Parmigiano 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.