Lentil Salad with Dijon Dressing (Salade de Lentilles)
Why this recipe works
- Sharp, balanced dressing: Dijon mustard and red wine vinegar give the salad lift without overwhelming the earthy lentils.
- Dressed while warm: Tossing the lentils before they are fully cool helps them absorb the vinaigrette more effectively.
- Good for preparing ahead: The flavours settle well in the fridge, and the salad can be brought back to room temperature before serving.
Get the most out of this recipe
Timing notes
- Serve at room temperature: The salad tastes best once the lentils are no longer hot but not fridge-cold, allowing the vinaigrette and herbs to come through clearly.
- Cool briefly before dressing: Let the lentils cool slightly after draining so they stay firm, but toss them while still warm enough to take up the dressing.
Ingredient notes
- Choose lentils that hold their shape: Green lentils are ideal because they stay distinct after simmering; softer lentils can make the salad heavy or mushy.
- Adjust the vinaigrette to taste: If the salad tastes flat after resting, add a little more vinegar or seasoning rather than more oil.
Make-ahead tips
- Prepare up to 3 days ahead: Refrigerate in a sealed container, then bring to room temperature before serving and toss well to redistribute the dressing.
- Do not reheat: This salad is designed to be served at room temperature; warming it again can soften the herbs and dull the vinaigrette.
Equipment you'll need
Ingredients
Instructions
- Rinse the lentils under cold water, then tip into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce to a gentle simmer and cook for 18 to 22 minutes until just tender but still holding their shape. Drain well in a colander and spread in a bowl to cool for 10 minutes.
- In a mixing bowl, whisk together the dijon mustard, red wine vinegar, extra virgin olive oil, fine sea salt and black pepper until emulsified. Finely dice the shallot and roughly chop the fresh parsley. Add both to the dressing and stir to combine.
- Add the warm-cool lentils to the bowl and toss thoroughly so they absorb the dressing. Leave at room temperature for 3 minutes for the flavours to settle, then taste and adjust with a pinch more fine sea salt or black pepper if needed. Serve at room temperature.
Recipe notes
Tips
- Do not overcook the lentils: they should be tender with a slight bite so the salad stays light and distinct.
- Toss the lentils while they are still slightly warm so they take up the dressing more readily.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly softer acidity.
- Replace fresh parsley with fresh dill for a more aromatic, aniseed-leaning finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Bring back to room temperature for 15 to 20 minutes and toss well before serving; add a small splash of extra virgin olive oil if it looks dry.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Mustard
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