Black lentil, leek and tarragon salad
November 6, 2012
dried black lentils
chopped fresh tarragon
bibb lettuce, romaine lettuce, baby spinach or mixed green salad
In This Recipe
Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.
While the lentils are cooking, thinly slice both leeks and chop the tarragon.
Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.
Add the zest and juice of both lemons to a large bowl.
Stir the cooked lentils and leeks into the bowl.
Stir in chopped tarragon.
Add salt and pepper to taste and stir.
Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
Make a bed of salad in each individual bowl.
Spoon 1/3 to 1/2 cups of lentil mixture over the salad.
Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.
May be served warm or cold.
Serve with fresh bread, cheese and pate.
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