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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

  1. Sort lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils and water in a medium pot and bring to a boil then reduce to medium-low and simmer.
  3. 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.
  4. They should be slightly firm.

Pesto

  1. While the lentils are cooking, make the pesto. (you can do this the day before if you want)
  2. Pick the of the tarragon leaves off the stems, measure and add to a food processor or blender. Add the rest of the ingredients.
  3. Blend until smooth while scraping down the sides at least once.

Assemble

  1. 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.)
  2. In a large bowl, mix the vinaigrette with the lentils.
  3. Next add the shallots, carrots, radishes, cabbage and fennel and mix well or sprinkle over the top of the lentils.
  4. Serve on a bed of arugula.