Fennel and Lentil Salad With Caper-Mustard Dressing
Quietly dazzling, this salad is a dish you’ll turn to time and time again. It’s ideal for when you want something simple and hearty without being too filling. Made mostly of pantry ingredients, it has a punchy, acidic dressing that’s lightened up with fresh ingredients like fennel and parsley. While satisfying enough on its own, it works well with simple proteins like salmon, chicken or a jammy egg. Eat it for lunch during the week, and refresh leftovers by adding some baby spinach, fresh dill or more parsley.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½cups French green or brown lentils
- Salt and freshly ground black pepper
- 1tablespoon Dijon mustard
- 3tablespoons apple cider vinegar, plus more as needed
- 3tablespoons olive oil, plus more as needed
- 1tablespoon drained capers
- 1medium fennel bulb, halved and thinly sliced through the root, plus 1 packed tablespoon tor fronds (if available)
- 1packed cup chopped parsley leaves and tender stems (from about 1 small bunch)
Instructions
Step 1
Add the lentils to a medium pot, cover with at least 6 cups of water and lightly salt. Bring to a boil over high, then adjust heat to maintain a simmer. Cook until tender and no longer firm, 15 to 20 minutes. Skim any froth off the top. Strain through a colander, shaking well to release any lingering water, and let cool slightly.Step 2
Make the dressing: In a large serving bowl, whisk together the mustard, vinegar and oil until smooth. Add the capers, using a fork to crush some of them, then mix in the fennel, parsley and the cooled lentils. Season with salt.Step 3
Let sit for 15 minutes for the lentils to soak up the dressing. Taste and add more salt or vinegar as needed. Finish with a few grinds of pepper, the fronds (if using) and a drizzle of olive oil.