About This Recipe
This hearty and healthy salad features lentils, green beans and soft-boiled eggs. A great go-to recipe for a weeknight dinner or lunch. Lentils cook quickly and hold their shape and have a subtle flavor that complements chicken and fish.
Ingredients
At Oliviers&Co
White Wine Vinegar
Everyday Extra Virgin Olive Oil
At the market
1 cup beluga lentils
1.25 cup green beans
4 figs
4 eggs
6 sprigs of fresh tarragon
1 tbsp Dijon mustard
1 tsp honey
7 tbsp hazelnut
1/2 garlic clove
1 shallot
Salt & pepper
Directions
In a bowl, crush the garlic, add 2 tbsp of olive oil and 1 tbsp of vinegar. Stir in the mustard, honey, salt & pepper. Set aside.
Cook the lentils in a saucepan of boiling water (without adding salt) until firm, about 20 minutes. Drain and return to the pan with the finely chopped shallot and sauce.
Trim the beans and blanch for 2 minutes in boiling salt water. They should be crunchy. Sauté green beans for about 5 minutes over 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, and figs cut into four edges. Gently mix together.
Finish with a drizzle of olive oil and a dash of vinegar.