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Lentil Salad with Smoked Salmon and Herbs

Public
Course: Starter
Preparation time: 20 minutes
Cooking time: 25 minutes
Energy: 359 kcal / serving

Instructions

  • 1.   Stick a clove into the onion.
  • 2.   Rinse the lentils and put them in 5 times their volume of UNSALTED cold water (adding salt at the beginning of cooking will make them tough). Add the bouquet garni and the onion.
  • 3.   Gently bring to a simmer (do not boil vigorously) and cook for about 20-25 minutes. The lentils should be tender but still hold their shape.
    Season with salt at the end of cooking.
  • 4.   While the lentils are cooking, prepare the vinaigrette as it is important to season them while still hot for maximum flavor.
    Chop the shallot.
    Mix the two vinegars in a salad bowl, then add the salt. Let it dissolve for a few moments, then add the oil, pepper, tarragon, and shallots.
  • 5.   Drain the lentils and immediately add them to the vinaigrette. Mix well to coat them evenly.
  • 6.   Garnish with lamb's lettuce or arugula leaves, slices of smoked salmon, and fresh herbs.

Ingredients for servings

  • 250 g of dry lentil
  • 1 onion
  • 1 clove
  • 1 bouquet garni
  • 2 shallots
  • 3 tablespoon of olive oil
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of fresh dill
  • 30 g of arugula
  • 4 slice of smoked salmon

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    359 kcal
    18 %
  • Fat
    13,67 g
    20 %
  • of which saturated
    2,22 g
    11 %
  • Carbohydrates
    35,9 g
    14 %
  • of which sugar
    3,33 g
    4 %
  • Protein
    22,06 g
    44 %
  • Fibers
    5,63 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.