This salad recipe is so easy anyone can do it; so good you’ll make it over and over. You dice the vegetables roughly to the size of the lentils and boil them all together, then dress them with a vinaigrette that is bright with the aniseed flavour and aroma of fresh tarragon.
- 500 g puy lentils
- 5 French shallots, finely diced
- 4 celery stalks, finely diced
- 2 carrots, finely diced
- a few thyme sprigs
- 1 bunch tarragon, leaves picked and chopped
- 3 tbsp grapeseed oil
- 2 tbsp cabernet sauvignon vinegar
- sea salt and freshly ground black pepper
- pale celery leaves picked from the inside of a bunch, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put the lentils, shallots, celery, carrot and thyme in a medium saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes, or until the lentils are tender. Drain and transfer to a bowl.
Combine the tarragon, oil and vinegar in a small bowl. Mix well and season to taste.
Fold the vinaigrette through the lentils and vegetables and taste for seasoning. Garnish with celery leaves to serve.