Warm Saucisson and Lentil Salad with Dijon Vinaigrette
Warm Saucisson and Lentil Salad with Dijon Vinaigrette
Prep: 15 min • Cook: 25 min. Hearty French green lentils are perfectly cooked then tossed with pan-seared slices of robust saucisson, finely diced shallots, and a vibrant, tangy Dijon mustard vinaigrette, creating a satisfying and flavorful meal that's both comforting and elegant.
- Preparation time
- 15 min
- Cooking time
- 25 min
- Total time
- 40 min
- Servings
- 4
Instructions
Cook the Lentils
- 1Combine rinsed green lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and set aside.
Prepare the Saucisson
- 1While the lentils are cooking, heat a dry skillet over medium-high heat. Add the sliced saucisson and cook for 3-5 minutes per side, until lightly browned and slightly crispy. Remove from the skillet and set aside on a paper towel-lined plate to drain any excess fat.
Make the Vinaigrette
- 1In a small bowl, whisk together the Dijon mustard, red wine vinegar, salt, and black pepper. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is emulsified.
Assemble the Salad
- 1In a large bowl, combine the warm cooked lentils, crispy saucisson, and finely diced shallots.
- 2Pour the Dijon vinaigrette over the lentil mixture and gently toss to coat everything evenly.
- 3Stir in the chopped fresh parsley. Serve immediately, as a warm salad.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 26 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 26 g |
| Carbs | 35 g |
Tips
- Rinsing lentils thoroughly before cooking helps remove any debris and can reduce foaming.
- Do not overcook the lentils; they should be tender but still firm for the best salad texture.
- This salad is best served warm, as the flavors meld beautifully with the heat.