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