Lentils salad with walnut dressing
Lentils salads… I never think of doing that at home! Until I ate a really good one a few weeks ago and I was questioning why I almost never make it for my family. I made a simple one but it is so good. It is well balanced in terms of flavors and this walnut dressing tops it up nicely. It is a nourishing meal that I’ll be happy to make all Fall long.
For the dressing, I didn’t any walnut oil on hand so I added a couple walnuts to the blender and it gave the sauce a really subtile walnut flavor I loved! If you prefer, add walnut oil by cutting the vegetable oil by half.
Lentils salad with walnut dressing (3-4) :
For the salad :
- 250g uncooked green lentils
- 100g smoked bacon bits
- 1/2 onion
- 10 small pickles
- Coriander leaves (optional)
For the dressing :
- 5 tbsp vegetable oil
- 2 walnuts
- 1 tbsp wine vinegar
- 1 garlic clove
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- Salt and pepper
Cook the lentils according to package instruction. Let it cool.
Fry the bacon bits in a pan. Let it cool aside.
Chop the onion very finely and slice the pickles.
Prep the sauce. In a food processor, add all the sauce ingredients. Taste and adjust seasoning if necessary.
In a big salad bowl, add lentils, onions, bacon and pickles. Mix well. Pour the dressing and mix until well coated.
Refrigerate until ready to serve, it is so much better chilled.
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