The flavors are out of this world good. The lentils add earthiness, the dill and parsley brighten things up, the radishes add freshness and crunch, and the dressing gives the salad a sweet mustard-y flavor. I have to admit, I’ve never liked radishes, but since they have been attracting a lot of attention in the food world (shaved radishes everywhere!), I decided to give them a try. This salad won me over. They add a slight spicy bite, freshness, and that delicious crunch. I kept going back for more.
The salad can be thrown together easily. The biggest time commitment is cooking the lentils, but once you have them started, it’s all downhill. A little slicing and dicing, a bit of sauteeing, and finally some whisking while the lentils are boiling and the salad can be thrown together. It stores in the fridges like a dream and packs incredibly well. It is delicious eaten at room temperature making is a great candidate for a packed lunch.
If you are looking to cut down the cooking time, there is a trick! Soak the lentils for 4-6 hours and they will cook up in 10-20 minutes. Just keep an eye on them to avoid cooking them to mush and drain off any excess water once they are cooked through.
- 1½ cup green lentils, rinsed
- 1 bay leaf
- 1 tablespoon olive oil OR grapeseed oil OR avocado oil, divided
- 2½ shallots (reserve the last half for the dressing), minced
- 1 lb green beans, cut into 1 inch long pieces
- ¼ cup chopped dill frons (stems removed)
- ¼ cup chopped parsley leaves
- 1 bunch radishes, shaved
- For the dressing:
- ½ shallot, minced
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1 teaspoon honey
- 2 teaspoons sea salt
- ½ teaspoon white pepper (black could work too)
- Add lentils and bay leaf to a large pot. Cover with 5 cups of water and bring to a boil. Reduce to a simmer and cover. Cook for 45-55 minutes or until the lentils are cooked through. Drain off any remaining water and add to a large bowl.
- While the lentils are cooking, heat ½ tablespoon of the oil in a skillet. Add in the shallot and cook over medium heat until the shallot is translucent and soft, about 7-10 minutes. Add the shallots to the same large bowl that the lentils will go into.
- Add the remaining ½ tablespoon oil into the skillet. Add in the green beans and cook over high heat, stirring occasionally. You want the green beans to be browned in places and tender, which should take about 5 minutes on high heat. Add cooked green beans to the bowl.
- Add in the dill, parsley and shaved radishes.
- Whisk or shake the dressing ingredients together. Toss immediately with the warm salad. Serve warm, room temperature, or cold.