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| Classic Lentil Salad with Carrots, Lemon Zest, Thyme, and Italian Parsley |
This week’s French Fridays with Dorie challenge was for Lentil, Lemon, and Tuna Salad which combines two recipes – the first for French Lentils, the second for the salad. I have to admit to completing only the first part of the assignment…and making the Classic Lentil Salad in the Bonne Idee.
I made the vinaigrette with Walnut Oil and stirred in minced Italian parsley, shredded carrots,lemon zest, and fresh thyme from my garden. The warm lentil salad surpassed all of my expectations. It had great texture and flavor. This is a versatile salad that would work well as a platform for a variety of flavors. I’ll definitely make it again!
Bon Appetit!
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| View from Carpinteria Bluffs looking towards Ventura, CA |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
I love warm salads, this looks so good! Lovely photo of Ventura too :).
I was surprised at the wonderful taste of these lentils. I had my cognac out, but forgot to add it. I bet that was a fabulous addition, too. Love the photo of you in Turkey below 🙂
The hint of color that the carrot adds makes everything seem much more alive 🙂 Very nice!
It probably was the Raynol that provided that extra boost of flavor, Susan. Nothing too shabby about that brandy. I think you have to “pretty up” lentils which you did with the shreeded carrots and Italian parsley. That’s why I used the Tomato and Pepper Salad as a garnish. By your calculations, I made three salads this week. When you read my Post you’ll know I’m all about Salads this Summer. Carpinteria Bluffs – beautiful. Enjoy your Summer.
Looks gorgeous. Somehow I missed her Bonne Idee this time. Walnut oil an lentils is just such a great combo. I also tend to add goat cheese, which I think is an idea I stole from Nigella. Haven’t tried cognac yet though, will have to do so soon.
The bluffs are so beautiful…I always look forward to your “extra” photos. Your salad version looks great…glad you made this so I could see how it turned out. Have a nice weekend!
wow, looks like you had fun with this one!
I love lentils, the walnut oil sounds really good. Your recipe came out with perfectly cooked lentils! I should try it without the tuna.
Susan, Love your additions to this salad! You made it look so lovely! Love your photo of the ocean…what a view! Have a great weekend!
Your dish looks amazing! I should have tried the other version. I’m still not convinced about the tuna. But I did like this, and I’m becoming addicted to lentils, thanks to Dorie 🙂
That salad looks delicious. I love walnut oil in a vinaigrette.
I loved the cognac fragrance in the basic lentils recipe…. I’m definitely glad I did not skimp on it. Your salad looks lovely – I should use the cup or so of lentils that did not make it into the lentil, lemon (oil), and tuna salad to make the Bonne Idee version.
Walnut oil… I love all the interesting variations people are coming up with… thanks.
Love salads especially ones that leave me feeling warm and satisfied. As a vegetarian lentils and beans are essential I would totally eat this !
Shan
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