Black lentil, leek and tarragon salad
Vouvray
- Serves
- 4
Ingredients
- 12 ounce dried black lentils
- 2 leeks
- 1 handful chopped fresh tarragon
- 2 lemons
- 2 tablespoon olive oil
- salt
- black pepper
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 bunch bibb lettuce, romaine lettuce, baby spinach or mixed green salad
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Directions
- Step 1
Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.
- Step 2
While the lentils are cooking, thinly slice both leeks and chop the tarragon.
- Step 3
Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.
- Step 4
Add the zest and juice of both lemons to a large bowl.
- Step 5
Stir the cooked lentils and leeks into the bowl.
- Step 6
Stir in chopped tarragon.
- Step 7
Add salt and pepper to taste and stir.
- Step 8
Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
- Step 9
Make a bed of salad in each individual bowl.
- Step 10
Spoon 1/3 to 1/2 cups of lentil mixture over the salad.
- Step 11
Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.
- Step 12
May be served warm or cold.
- Step 13
Serve with fresh bread, cheese and pate.