Equipment
Ingredients
Lentils and Beans
- 1000 ml water
- 100 g french green lentils, rinsed and sorted
- 100 g brown lentils, rinsed and sorted
- 240 g white beans, canned, drained and rinsed
- 10 g kosher salt
Fresh Produce
- 1 fennel bulb, core removed, shaved thinly
- 15 g fresh parsley, finely chopped
Dijon Caper Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 20 g capers, drained and roughly chopped
- 3 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring the water to a rapid boil at 100 degrees Celsius or 212 degrees Fahrenheit in a medium saucepan. Add the 10g of salt, French green lentils, and brown lentils. Reduce the heat to a gentle simmer and cook until tender but retaining a slight bite, checking frequently after 15 minutes.
Pour the cooked lentils into a colander or fine mesh strainer. Rinse lightly under cold running water to stop the cooking process, then shake vigorously to remove excess moisture. Set aside to cool slightly.
In a large mixing bowl, combine the olive oil, white wine vinegar, Dijon mustard, capers, 3g of salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and thickened.
Using a mandoline slicer or a very sharp chef knife, shave the fennel bulb as thinly as possible into ribbons. Chop the fresh parsley.
Add the warm lentils, drained white beans, shaved fennel, and chopped parsley to the mixing bowl containing the vinaigrette. Toss gently but thoroughly until all ingredients are evenly coated in the dressing.
Allow the salad to rest at room temperature so the fennel slightly softens and the lentils absorb the vinaigrette. Toss once more right before portioning.
Chef's Notes
- French green lentils, also known as lentilles du Puy, are crucial here as they hold their shape significantly better than standard brown lentils, providing necessary texture.
- Cutting the fennel as thinly as possible allows the acidic dressing to slightly cure and soften the vegetable, taming its strong anise flavor.
- Tossing the lentils with the vinaigrette while they are still slightly warm is a chef secret for maximum flavor absorption.
- Always rinse canned white beans thoroughly. The starchy canning liquid can make your salad dressing cloudy and unpleasantly thick.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve after the first day.
Reheating: Serve chilled straight from the refrigerator or let it come to room temperature for 15 minutes before serving.
