7 May 2014

Lentil and watercress salad

I'm still keeping the French theme up, as I again got some inspiration from The French Market Cookbook by Clotilde Dusoulier, and today's recipe will be the tasty Crunchy lentil and watercress salad – Salade croquante de lentilles et cresson (Please also have a look here at my take on Clotilde's other salad recipe). 

I cut a couple of corners here, impatient as I am, but the salad ended up being a nice fresh, crunchy and spicy spring salad. This recipe makes enough salad for four people, as the ingredients are quite filling.


1 cup green dried lentils
1 shallot
1 bay leaf
200g radishes
200g watercress
8 fresh mint leaves
20g fresh chives

2tbsp olive oil
1tbsp cider vinegar
1tsp honey
1tsp ground mustard seeds
Ground black pepper
Sea salt


Rinse and cook the lentils in water with the bay leaf and finely chopped shallot for about 20 minutes until tender. Remove the water and let the lentils cool.

Chop the radishes into small cubes, and also chop the mint and chives finely.

Mix the dressing ingredients together and add it to the salad just before serving.

Combine all the components and serve the salad cool.


Your VegHog

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