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Warm Saucisson and Lentil Salad with Dijon Vinaigrette - Image 1

Warm Saucisson and Lentil Salad with Dijon Vinaigrette

French cuisine
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Warm Saucisson and Lentil Salad with Dijon Vinaigrette

  1. Legume & Bean Dishes >
  2. Dressings & Vinaigrettes

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
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

  • 7oz saucisson sec(sliced into 1/4-inch rounds)
  • 1 cup green lentils(rinsed)
  • 3 cup vegetable broth
  • 2 pcs shallots(finely diced)
  • 1/4 cup fresh parsley(chopped)

Dijon Vinaigrette

  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Instructions

Cook the Lentils

  1. Combine 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

  1. While 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

  1. In 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

  1. In a large bowl, combine the warm cooked lentils, crispy saucisson, and finely diced shallots.
  2. Pour the Dijon vinaigrette over the lentil mixture and gently toss to coat everything evenly.
  3. Stir in the chopped fresh parsley. Serve immediately, as a warm salad.

Nutrition

Servings
4
Serving size (imperial)
6.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal250.3 kcal1,802 kcal
Protein18.2 g10.1 g72.8 g
Fat25.8 g14.3 g103.2 g
Carbs35.1 g19.5 g140.4 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.

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