Autumn Lentil Salad - Oliviers & Co.

Autumn Lentil Salad

November 04, 2018
Autumn Salad

This hearty and healthy salad features lentils, green beans and soft-boiled eggs.  A great go-to recipe for a weeknight dinner or lunch.  Black or Beluga lentils, name for the prized caviar they resemble, cook quickly, hold their shape and have a subtle flavor that complements chicken and fish.

Autumn Lentil Salad


In a bowl, crush the garlic, add 2 tbsp. of olive oil and 1 tbsp. of Mango Vinegar.  Stir in the mustard, honey, salt and pepper.  Set aside.

Cook the lentils in a saucepan of boiling water (without adding salt) until cooked but still firm, about 20 minutes.  Drain and return to the pan with the finely chopped shallot, vinaigrette sauce, salt and pepper.

Trim the beans & blanch for 2 minutes in boiling salt water.  They should be crunchy.

Sauté green beans for about 5 minutes over a medium heat in a frying pan with 1 tbsp. of olive oil.

Cook the eggs 8 minutes in a saucepan of boiling water, transfer immediately to cold water to stop cooking then peel.

Chop the tarragon and roast the hazelnuts in a dry pan until fragrant.

Place everything in a salad bowl with the warm lentils:  green beans, soft-boiled eggs, halved, figs cut into four wedges.   Gently mix together.

Finish with a drizzle of  olive oil and a dash of Mango Vinegar.
Twist your salad for Holidays and replace the EveryDay Olive Oil by the Christams Olive Oil, Sabino Leone, and replace the Mango Binegar by Sauternes Vinegar.

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