18 Oct Rocket, Fennel and French Style (Puy) Lentil Salad
Rocket, Fennel and French Style (Puy) Lentil Salad
Servings 4 people
Ingredients
- 125 grams French-style lentils
- 1 bay leaf
- 1/2 small onion
- a few parsley stalks
- 1 large fennel bulb (or 2 small)
- 75 grams rocket (or a mix of rocket, mizuna and watercress)
For the Dressing
- 2 teaspoons Dijon mustard
- 1 lemon (finely grated zest of 1 lemon)
- 2 tablespoons lemon juice
- 120 ml olive oil
- pinch sugar
- sea salt and freshly ground black pepper
Instructions
- Put the lentils in a saucepan and add plenty of water. Bring to the boil then simmer for a minute then drain. Return to the pan and pour on just enough water to cover. Add the bay leaf, onion and parsley stalks. Bring back to a gentle simmer and cook slowly for about half an hour, until tender but not mushy.
- Shake together all the dressing ingredients in a screw top jar.
- When the lentils are ready, drain well, discard the herbs and onion. While still warm, pour over half the dressing. Allow to cool then taste and adjust the seasoning.
- Trim and thinly slice the fennel.
- Pile some lentils on the plate, scatter over the rocket and fennel. Trickle over the rest of the dressing and scatter over more lentils. Service with some good bread.
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