Festive + filling - perfect summer meal
Ingredients
1 1/2 lb fingerling potatoes or small new potatoes, halved
3 Tbs olive oil, divided
Sea salt + freshly ground black pepper
2 tsp dried thyme or herbs de Provence
3/4 cup french lentils (or one can of cooked lentils)
2 Tbs finely chopped shallots
2 Tbs drained capers (save the liquid for Caesar Salad Dressing)
1/4 cup fresh parsley, chopped
1 1/2 Tbs champagne vinegar or white wine vinegar
5 cups of chopped greens - lettuce, spinach, arugula - or a mix
12 oz trimmed green beans
10 oz cherry tomatoes, halved
1/2 cup black olives, pitted
Dressing
Instructions
Preheat oven to 400º and line a baking sheet with parchment
Place potatoes in a bowl with 1 1/2 Tbs olive oil, salt, pepper, thyme or herbs de Provence and mix well
Arrange on baking sheet and bake for about 30 min or until they are golden and crispy
Place green beans in a bowl with a few tablespoons of water at the bottom. Cover and microwave for 2 min on high
Add lentils to a pot of water and cook for about 15-20 min until tender but not mushy
Transfer lentils to a mixing bowl and add 1 1/2 Tbs olive oil, shallots, capers, parsely, vinegar, salt and pepper and mixh well
Mix together the dressing ingredients
Arrange the greens, lentils, tomatoes, potatoes, green beans and olives and drizzle over the dressing
Notes
Adapted from and thanks to thefullhelping
French Lentil Niçoise Salad
Festive + filling - perfect summer meal
Ingredients
1 1/2 lb fingerling potatoes or small new potatoes, halved
3 Tbs olive oil, divided
Sea salt + freshly ground black pepper
2 tsp dried thyme or herbs de Provence
3/4 cup french lentils (or one can of cooked lentils)
2 Tbs finely chopped shallots
2 Tbs drained capers (save the liquid for Caesar Salad Dressing)
1/4 cup fresh parsley, chopped
1 1/2 Tbs champagne vinegar or white wine vinegar
5 cups of chopped greens - lettuce, spinach, arugula - or a mix
12 oz trimmed green beans
10 oz cherry tomatoes, halved
1/2 cup black olives, pitted
Dressing
1/4 cup olive oil
1 1/2 Tbs champagne or white wine vinegar
2 tsps Djon mustard
Sea salt + freshly ground black pepper
Instructions
Preheat oven to 400º and line a baking sheet with parchment
Place potatoes in a bowl with 1 1/2 Tbs olive oil, salt, pepper, thyme or herbs de Provence and mix well
Arrange on baking sheet and bake for about 30 min or until they are golden and crispy
Place green beans in a bowl with a few tablespoons of water at the bottom. Cover and microwave for 2 min on high
Add lentils to a pot of water and cook for about 15-20 min until tender but not mushy
Transfer lentils to a mixing bowl and add 1 1/2 Tbs olive oil, shallots, capers, parsely, vinegar, salt and pepper and mixh well
Mix together the dressing ingredients
Arrange the greens, lentils, tomatoes, potatoes, green beans and olives and drizzle over the dressing
Notes
Serves 4-6
Adapted from and thanks to thefullhelping