Now is the perfect time to try out a great lentil salad recipe. Here’s why. – Mardi Gras feasting and the Super Bowl are behind us. Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.
Hello, my Friends.
Almost two years ago, our Test Kitchen tested Jacques’s Lentil Salad recipe. At the time we presented our results, we told you we would have to test this recipe again. That’s because we didn’t have all the right ingredients.
You deserve our very best effort. So, this time we made sure everything we did with Jacques’s recipe was letter perfect.
Why Revisit Jacques’s Lentil Salad Recipe?
Quality of ingredients does make a difference in this recipe. Jacques recommends French lentils (lentilles du Puy), which have a greenish color. In this dish, they are superior to other lentils. That is because they tend to remain more firm when cooked.
Unfortunately, French lentils were not available to the SFH TK in our first test (See Jacques’ Lentil Salad – SFH TK Test). Instead, we used less-preferred Walmart generic lentils. In this test, we have used the real thing – the French lentils favored by Jacques.
Purpose & Standards
The SFH Test Kitchen has a grand purpose. It is to test recipes under the same conditions that confront any amateur home chef. The end goal is to have a fail-proof, go-to recipe. You can list that recipe on your weekly meal plan with the highest confidence. It works for the SFH TK and it will work for you.
A Serving Suggestion
Be careful when presenting this dish. In our first test, my Hubby selected the worst possible dish for showing off the charm of this delightful salad. The Willow Pattern design tends to detract from the visual appeal. I strongly recommend use of a simple white plate or bowl when serving this dish.
Jacques's Lentil Salad Revisited
Notes
Note 1: We opted to use vegetable broth instead of water to enhance the flavor.
Note 2: Recipe from Julia and Jacques Cooking at Home, Knopf, 1999, p.128, as adapted by the Serendipity Farmhouse Test Kitchen
Ingredients
To Cook the Lentils
- 1½ cups French green lentils rinsed and picked over
- 3½ cups water or 3½ cups vegetable broth, (see Note 1)
- 1 cup chopped onion (about 4 ounces)
- 1 or 2 sprigs fresh thyme optional
- 1 bay leaf
- ½ tsp salt
- Pinch of ground cloves optional
For the Dressing
- 2 Tbs white-wine vinegar plus more to taste
- 4 Tbs virgin olive oil plus more to taste
- ½ tsp salt plus more to taste
- ¼ tsp freshly ground black pepper plus more to taste
- 1 Tbs Dijon-style mustard or to taste (optional)
- Drops of Tabasco to taste (optional)
- 1 large ripe tomato cored and seeded, chopped into /2-inch pieces (about 1/4 cups)
- ⅓ cup finely chopped shallots, scallions, or onion
- 2 tsp minced garlic about 3 cloves
For the Garnish
- 2 Tbs chopped fresh chives for garnish
Instructions
To Make the Lentils
- Put the lentils, water, chopped onion, optional thyme, bay leaf, salt, and optional cloves in a medium saucepan. Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 25 minutes or longer, until the lentils are cooked through but still hold their shape.
- Cool to lukewarm; at that point drain off any remaining liquid. Pour the lentils into a mixing bowl and discard the herbs.
To make the dressing
- Whisk together the vinegar, olive oil, salt, and pepper (and mustard and Tabasco, if using).
- Stir in the chopped tomato, shallots (or scallions or onion), and garlic.
- Pour the dressing over the warm lentils and fold in gently, then taste and adjust the seasoning.
For Serving
- Sprinkle with chopped chives before serving.