French Lentil Salad Dijon Vinaigrette (Print Version)
Tender French lentils with crisp vegetables in tangy Dijon vinaigrette
# What You Need:
→ Lentil Salad Components
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→ Dijon Vinaigrette
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# How to Prepare:
01 - Combine lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 18 to 22 minutes until lentils are tender but retain their shape. Drain thoroughly, discard bay leaf, and transfer to a large bowl to cool slightly.
02 - While lentils simmer, finely dice red onion, carrot, and celery. Halve cherry tomatoes. Coarsely chop fresh parsley and finely snip chives. Keep prepared vegetables separate until assembly.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, lemon zest, and lemon juice in a small bowl. Season with salt and pepper. Whisk vigorously until fully emulsified and slightly thickened, about 30 seconds.
04 - Add diced onion, carrot, celery, cherry tomatoes, parsley, and chives to the slightly cooled lentils. Pour vinaigrette over the mixture. Using a large spoon or clean hands, toss gently until lentils and vegetables are evenly coated with dressing.
05 - Taste salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while slightly warm, or let stand at room temperature for 20 minutes to develop flavors. Refrigerate for up to 3 days for chilled service.
# Expert Advice:
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- The vinaigrette soaks into warm lentils creating layers of flavor
- It keeps beautifully for meal prep all week long
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- Overcooking lentils is the mistake that ruins this salad
- The dressing penetrates better when lentils are still warm
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- Rinse lentils thoroughly before cooking to remove any debris
- Let the salad sit for 15 minutes before serving to let flavors meld