How do you like your lentils? In a soup, I like them mushy thick. As an accompaniment to a meat protein, I like them in rather soft. But in a salad, I like my lentils to make a ‘dink dink’ sound when they fall onto the plate.
I made this earlier today in what I hope a good attempt to add a balanced meal into our diet. H is very much a sandwich guy. As long as there’s a bread (yes), a good cheese (always), and anything from ham, sausage, or tuna (plenty to all three), he would be happy to run on his own. Forget about the salad nor the fruits.
Truth be told, I’m rather egoist in this matter: I get bored easily so I need to try new things every so often.
This salad is rather whimsical in terms of ingredients and flavors. Each of them have their own bold flavor. The lentils are nutty, the salmon earthy, the radish bites sharply, the green apple is nicely sour & crunchy and the mint is refreshing. So I made vinaigrette with Dijon mustard to go along with it. It is a nice summery salad that you can ship onto the table in no time at all. My kind of salad.
LENTIL SALAD WITH SMOKED SALMON, GREEN APPLE, RADISH & MINT
140 gr lentils (just slightly under 1 C)
150 gr smoked salmon, sliced thickly then cut into bite size
1 green apple, sliced thinly
5 radish, sliced thinly
1 small shallot, diced small
1 tsp chopped fresh mint, more to taste
sea salt flakes
hearty dose of freshly ground black pepper
1 tbsp Dijon mustard
2 tbsp red wine vinegar, more to taste
3 tbsp EVOO
- Cook the lentils as per manufacturer’s instruction.
- Make the dressing, taste and set aside. Prepare the rest of the ingredients.
- Once the lentils are cooked, spread them out to hasten cool down.
- Transfer the lentil to a shallow bowl, add in the salmon, apple, radish, shallot, mint and the dressing. Toss together and season with sea salt flakes and black pepper. Taste and adjust.
- Serve immediately.