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Lentil Salad with Hearts of Palm

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A lemon-herb vinaigrette adds bright flavor to earthy French lentils in this hearty salad from Katie Button, chef/owner of Cúrate and Nightbell restaurants in Asheville, North Carolina. The recipe for the vinaigrette makes about 1 1/2 cups dressing—considerably more than you will need to dress the salad—but Katie likes to make a large batch to avoid having leftover herbs wilting in her fridge. Just freeze the leftover dressing in 1/2-cup portions and use on your favorite salads within a few months. Or, if you prefer, you can cut the dressing recipe in half.

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the vinaigrette:

  • 1 cup (1 oz./30 g) packed fresh flat-leaf parsley leaves
  • 3/4 cup (3/4 oz./20 g) packed fresh tarragon leaves
  • 1/2 cup (1/2 oz./15 g) packed fresh mint leaves
  • Grated zest of 2 lemons
  • Juice of 3 lemons
  • 1/2 tsp. kosher salt
  • 1 cup (8 fl. oz./250 ml) olive oil

For the salad:

  • 1 cup (7 oz./220 g) French green lentils
  • 1 shallot, thinly sliced
  • 1 cup (6 oz./185 g) drained jarred or canned hearts of palm, cut into 1/3-inch (9-mm) rounds
  • Kosher salt
  • Fresh lemon juice to taste
  • 1/4 cup (1 oz./30 g) roasted salted sunflower seeds

Directions

To make the vinaigrette, in a food processor, combine the parsley, tarragon, mint, lemon zest and juice, salt and olive oil and blend until smooth. Set aside 1/2 cup (4 fl. oz./125 ml) for the recipe and freeze the rest in 1/2-cup portions for future use.

To make the salad, pick over the lentils and discard any stones. Rinse the lentils in a colander under cold running water and drain. Transfer to a saucepan and cover with 3 to 4 inches (7.5 to 10 cm) water. Place over high heat and bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender but not mushy, 20 to 30 minutes. Drain in a colander and rinse with cold water.

Transfer the lentils to a large bowl and add the shallot, hearts of palm and 1/2 tsp. salt. Add the 1/2 cup vinaigrette and toss to combine. Taste and season with more salt or lemon juice if desired.

Transfer the salad to a serving bowl or platter and scatter with the sunflower seeds. Serve immediately. Serves 4.

Recipe courtesy of Katie Button, chef/owner of Cúrate and Nightbell restaurants, Asheville, North Carolina

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