Ingredients
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2 cups baby arugula baby arugula2 cups baby arugula
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2 cups frisée or curly endive frisée2 cups frisée or curly endive
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1 cup cooked French green lentils (Puy lentils) french green lentils1 cup cooked French green lentils (Puy lentils)
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8-10 small new potatoes, boiled and halved new potatoes8-10 small new potatoes, boiled and halved
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1 cup cherry tomatoes, halved cherry tomatoes1 cup cherry tomatoes, halved
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1/2 cup thinly sliced radishes radishes1/2 cup thinly sliced radishes
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1/2 small red onion, thinly sliced red onion1/2 small red onion, thinly sliced
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1/4 cup fresh parsley, chopped fresh parsley1/4 cup fresh parsley, chopped
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2 tbsp fresh chives, chopped chives2 tbsp fresh chives, chopped
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1 tbsp capers, drained capers1 tbsp capers, drained
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2 tbsp extra-virgin olive oil extra-virgin olive oil2 tbsp extra-virgin olive oil
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2 tbsp red wine vinegar red wine vinegar2 tbsp red wine vinegar
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1 tbsp wholegrain Dijon mustard wholegrain dijon mustard1 tbsp wholegrain Dijon mustard
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1 tsp herbes de Provence herbes de provence1 tsp herbes de Provence
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1 garlic clove, minced garlic1 garlic clove, minced
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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Optional: 1/4 cup toasted walnuts or pumpkin seeds pumpkin seedsOptional: 1/4 cup toasted walnuts or pumpkin seeds
Directions
Prepare all vegetables as indicated. Cook lentils and new potatoes in advance or while prepping the vegetables. Assemble the salad base, prepare the warm vinaigrette, and toss together just before serving for best flavor and texture. For a nut-free version, substitute pumpkin seeds for walnuts or omit entirely. You can swap frisée for any crisp lettuce if not available.
Steps
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1
Done
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In a large salad bowl, combine the arugula, frisée, cherry tomatoes, radishes, red onion, parsley, and chives. |
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2
Done
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Arrange the cooked and halved new potatoes on top of the salad greens. |
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3
Done
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In a small saucepan over low heat, add the olive oil and garlic. Sauté for 1 minute until fragrant. |
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4
Done
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Stir in the cooked lentils, red wine vinegar, Dijon mustard, herbes de Provence, capers, salt, and black pepper. Warm gently for 2-3 minutes, stirring to combine. |
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5
Done
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Pour the warm lentil-mustard vinaigrette over the salad, gently tossing to coat everything evenly. |
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6
Done
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Top with optional toasted walnuts or pumpkin seeds for extra crunch. |
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7
Done
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Serve immediately while the vinaigrette is still warm. |
