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.
Ingredients
- 1 1/2cups 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)
Directions
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.
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.
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 11 gramsCalories: 355Saturated Fat: 2 gramsUnsaturated Fat: 9 gramsSodium: 270 milligramsSugar: 2 gramsFiber: 9 gramsCarbohydrate: 47 gramsProtein: 18 grams