This is the family salad. Probably the only family recipe that we share, and that we make for every single occasion -except maybe Christmas. Though I’m pretty sure if my Mom could do it for Christmas without having people giving her the weird eye, she would.
I love how both easy, yummy and versatile this salad is. Not to mention super healthy. I’m not sure what exactly is inside lentils, but I know it’s good stuff. Combined with a parsley, green onion and Dijon mustard dressing, it reaches the status of megafood. Maybe. I don’t know, I’m not a nutritionist; all I know is that this salad will fit perfectly at a picnic, a summer bbq, a winter potluck, and anything inbetween.
Prep time: 10 minutes
Cooking time: 30 minutes
- 1 lb green lentils (like du Puy)
- 3 green onions
- 1 bunch fresh parsley
- 1 tbsp Dijon mustard (try to get the Frenchest one around, like Grey Poupon)
- 3 tbsp red wine vinegar
- 3 or 4 tbsp olive oil
- 1 tsp Maggi seasoning
- salt and pepper
- 1 carrot (optional)
- 1 onion (optional)
1. Cook lentils in salted water according to package instructions. If you want to, you can add a peeled carrot and a peeled onion to the cooking water. Drain, rinse in cold water and let cool.
2. Chop the green onions. Mix the mustard, vinegar, oil, Maggi seasoning, salt and pepper in a small bowl. Combine all the ingredients and the vinaigrette together in a salad bowl. Serve immediately or refrigerate.
- You can chop the onion and carrot and add them to the salad if you want.
- This salad keeps for several days, refrigerated in an airtight container.
- Are you familiar with Maggi seasoning? It’s the secret ingredient to any good vinaigrette.
Source: family recipe.