Lentil Salad With Fennel And Smoked Salmon

Lentil Salad with Fennel and Smoked Salmon is a refreshing and flavorful dish that combines the earthy goodness of lentils with the delicate smokiness of salmon and the crispness of fennel. It’s a perfect salad to enjoy during warmer months or as a light and healthy meal option.

To make this salad, French green lentils, also known as du Puy lentils, are cooked until tender and then cooled to room temperature. These lentils hold their shape well and provide a slightly nutty flavor to the salad.

The vinaigrette for the salad is a delicious combination of garlic, shallot, champagne vinegar, ginger, Dijon mustard, fennel seed, salt, pepper, and canola oil. This tangy and aromatic dressing adds brightness and depth of flavor to the salad.

The salad is brought together by tossing the cooked lentils with thinly sliced radishes, fennel, fennel fronds, and chives. The vinaigrette is added to lightly coat the ingredients, and additional seasoning can be adjusted to taste. The salad can be prepared in advance and refrigerated for up to 4 hours before serving.

Just before serving, the salad is finished with the addition of cold-smoked salmon, which is cut into bite-sized pieces. The salmon adds a delightful smoky flavor and a touch of elegance to the dish. A final garnish of chives adds freshness and visual appeal.

Lentil Salad with Fennel and Smoked Salmon is a satisfying and nutritious option that offers a balance of textures and flavors. It can be enjoyed as a light lunch, a side dish, or even as a main course. With its vibrant colors and delicious combination of ingredients, this salad is sure to impress your taste buds and guests alike.

YIELDS: ABOUT 4 CUPS

SERVES: 4

INGREDIENTS:

• 1 cup French green lentils du Puy, rinsed and picked over for stones
• 1 medium clove garlic
• Kosher salt
• ½ medium shallot, finely chopped (about 1½ Tbs.)
• 3 Tbs. Champagne vinegar
• 2 tsp. finely grated fresh ginger (use the small holes on a box grater)
• 1 tsp. Dijon mustard
• ½ tsp. fennel seed, coarsely ground
• Freshly ground black pepper
• 1/3 cup canola oil
• 9 small radishes, halved and thinly sliced (about 1 cup)
• ½ small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
• 2 Tbs. sliced fresh chives; more for garnish
• 4 oz. cold-smoked salmon, cut into ½-inch squares (about ½ cup)

INSTRUCTIONS:

1. In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.
2. Roughly chop the garlic, sprinkle it with a pinch of salt, and mash it to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the oil.
3. In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad up to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 250 CALORIES | 12G PROTEIN | 21G CARB | 14G TOTAL FAT | 1G SAT FAT |
  8G MONO FAT | 4G POLY FAT | 5MG CHOL | 690G SODIUM | 8G FIBER

NOTE:

• If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.