Layered Lentil Salad—in a Jar

If you are looking for ways to add more salad to your life here’s a fun, make-ahead solution that even includes its own dressing!

Photo by Danbury Poage

Pull out a wide mouthed Mason jar, pour in a little salad dressing, then pack in ingredients—layering heavier items on bottom and ending with more fragile vegetables and lettuce on top.  While at it, make a few extra to pull out as needed; they will hold several days in the fridge without lettuce becoming soggy.

The star of this salad is the nuanced peppery le Puy lentil, a firm, dark green variety that holds its shape very well.  They can be found in better grocery stores and in most bulk food sections; but if not available substitute garbanzo beans.

Radishes, fennel or celery are all excellent salad companions here, along with contrasting narrow strips of young zucchini.  At the base of the salad dressing, a spicy or grainy mustard not only provides a bright bite, it also acts as an emulsifier to bind the dressing from separation while it stands.

Photo by Danbury Poage

When ready, give the salad a good shake and empty contents into a pasta bowl or other wide bowl.  Toss well to distribute dressing and enjoy.

Layered Lentil Salad in a Jar

Ingredients
2 to 3 tablespoons Mustard Dressing (see below) or favorite salad dressing
¼ cup thinly sliced fennel or celery, or a combination with a few fronds or leaves
¼ cup radishes (about 8), cut lengthwise in eighths
⅓ cup le Puy lentils, cooked, or garbanzo beans
3 tablespoons feta cheese, crumbled
¼ cup cherry tomatoes, halved + 3 sliced Kalamata olives
½ baby zucchini, cut into spirals or shaved strips with a potato peeler
1-2 cups mesclun, or other lettuce blend
1 tablespoon toasted sunflower seed
Mustard Dressing (enough for 3- 4 servings)
2 tablespoons sherry wine vinegar
3 tablespoons Spicy Brown or Grainy mustard
½ teaspoon fresh thyme, minced
salt and pepper
⅓ cup olive oil

3-4 cup wide mouth Mason jar
Pasta bowl or other large wide bowl
 
Directions 

  1. To prepare dressing, combining vinegar, mustard, thyme, salt and pepper, then add the olive oil and whisk or shake until thorough incorporated.
  2. In a mason jar pour in 2 to 3 tablespoons dressing.
  3. Pack ingredients in individual layers in the order listed. Substitute similar items as desired, placing heavier, denser on bottom, followed by beans and proteins, then softer ingredients, and finish with lettuce or sprouts.  Serves 1.

A Lovely Bunch of Radishes

At the market recently a spectacular bunch of radishes caught my eye. They looked so freshly picked and perky—as if they had just been uprooted, given a quick rinse, and perched on the shelf.  These weren’t your typical tired little radishes, they were massive, brilliant globes of color ranging from white to deep magenta.

Easter Egg Radishes

Easter Egg Radishes

Their name, Easter Egg radish suits them well. I wondered, were these all show? Sometimes large varieties concentrate all their energy on producing size and can be bland, perhaps pithy. But, the price was right, so I took a gamble.

I couldn’t wait to head home and try one with a dusting of sea salt. Ah, yes, they were crunchy-crisp and mild—I immediately imagined them in a lentil salad made with firm, gorgeous le puys.

Once the lentils were cooked and cooled, about 30 minutes later, I added a drizzle of dressing and a smattering of fresh herbs, a handful of feta cheese, a little zip of preserved lemon (of course, you have some waiting in the fridge from the posting here), and folded in the chilled radishes.Lentil radish salad(870x1024)

Serve the salad at room temperature or lightly chilled. If made ahead and refrigerated, it will hold 2 to 3 days. It’s filling enough for a lazy light meal or in tandem with chilled shrimp or grilled salmon and a squeeze of fresh lemon.

Lentil Radish Salad

Ingredients
2 cups cooked le puy lentils
1 cup sliced radishes, or cut into wedges
½ cup feta cheese, crumbled
1/4 cup toasted walnuts, chopped
2 green onions, trimmed and sliced
1 tablespoon minced fresh herbs: any, or a combination of thyme, marjoram, parsley
1 tablespoon capers, or preserved lemon rind, well chopped
Dressing
4 tablespoons wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

Directions

Rinse 1 cup lentils and simmer in 2 cups water for 20 minutes until soft but still firm; drain and cool. Combine the dressing; whisk or shake well, and set it aside.
In a bowl combine all ingredients, add enough dressing to coat well, and toss lightly. Serve at room temperature or chill.  Serves 4 or more.