Print
Tarragon Pesto French Green Lentil Salad Recipe:
A vegetarian and gluten free salad consisting of lentils, vegetables and pesto.
6 – 8 Servings
Ingredients
1 1/2
Cup
Dried Green Lentils
4
Cups
Filtered Water
1/3
Cup
Shallots or Red Onion – minced
1
Cup
French Breakfast Radishes – thinly sliced
1
Fennel Bulb – quartered – thinly sliced
1/2
Cup
Fennel Stalks – thinly sliced
1/2
Cup
Red Cabbage – thinly sliced
1
Large Carrot – shredded or matchsticks
Arugula to taste
Tarragon Asiago Pesto Vinaigrette
1/2
Cup
Tarragon Leaves
3/4
Cup
Raw Walnuts
1
Cup
Aged Asiago Cheese - finely shredded
1/2
Cup
Extra Virgin Olive Oil
1/4
Cup
Champagne Vinegar
2
Tablespoons
Lemon Juice - fresh squeezed
1- 2
Cloves
Garlic
1
Teaspoon
Sea Salt or to Taste
Instructions
Lentils
Sort lentils to make sure there are no rocks then rinse and drain.
Add the lentils and water in a medium pot and bring to a boil then reduce to medium-low and simmer.
Cook until just tender approx. 15 – 20 minutes, you don’t want then to soft or they will be mushy so check them at 15 minutes.
They should be slightly firm.
Pesto
While the lentils are cooking, make the pesto. (you can do this the day before if you want)
Pick the of the tarragon leaves off the stems, measure and add to a food processor or blender. Add the rest of the ingredients.
Blend until smooth while scraping down the sides at least once.
Assemble
When the lentils are finished cooking, drain into a mesh colander and rinse with cold water. (I use a filtered water pitcher, not the faucet.)
In a large bowl, mix the vinaigrette with the lentils.
Next add the shallots, carrots, radishes, cabbage and fennel and mix well or sprinkle over the top of the lentils.
Serve on a bed of arugula.