Lentil And Fennel Salad Recipes

VEGAN LENTIL AND FENNEL SALAD RECIPE

Steps:

• Pick the fronds off the fennel and reserve for garnish. Thinly slice the stalks and reserve the bulbs.
• Combine the lentils, celery, onion, leeks, carrots, sliced fennel and 1 tablespoon salt in a large saucepan. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the lentils are just tender, about 45 minutes. If the water absorbs fully before the lentils are cooked through, add more.
• Drain the lentils if needed, then transfer to a large bowl and add the vinegar, oil, mustard and dill. Fold until evenly coated, then season to taste with salt and pepper. Let sit for at least 10 minutes.
• Halve the fennel bulbs, core and thinly slice. Scatter over the salad, along with the reserved fennel fronds. Drizzle with olive oil, sprinkle with salt and pepper, and serve.

LENTIL AND FENNEL SALAD

Steps:

• To prepare dressing, combine first 7 ingredients, stirring with a whisk.
• To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
• Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
• Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
• Sprinkle 1 tablespoon parsley over top of salad.
• Cover and chill at least 1 hour.

WARM FRENCH LENTIL SALAD

Steps:

• In a saucepan, bring the lentils, 3 cups of water, and 1/2 teaspoon of the salt to a simmer. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
• Meanwhile, rinse, drain, and chop the escarole (about 6 cups). To prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
• In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining 1/2 teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.
• When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the walnuts. Decorate with lemon wedges, or offer vinegar at the table.
• In place of fresh fennel, use 1 1/2 cups thinly sliced celery.
• French lentils (also called du Puy lentils) are small and dark. They cook quickly and hold their shape nicely. Look for French lentils where other lentils are sold in your market.
• Decorate French Lentil Salad with tomato wedges and chèvre or feta. Serve with Asparagus Avgolemono (page 130) and crusty French or Italian bread with good olive oil for dipping.