Give your salad a twist with French lentils

Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, winner of the 2024 F&W Best New Cuisine award, uses French lentils, a small variety with a slightly peppery finish that are hearty enough to hold their shape even when cooked for long periods. They don't get mushy, making them the best choice for salads like this one.

Add the chopped kale to the pot of lentils and let the residual heat soften and wilt the abundant greens. The mild, tangy goat cheese and sweet roasted red peppers balance the flavors for a sweet, spicy, and smoky dish.

What are French lentils?

Generally speaking, lentils are classified into four categories: brown/green, red/yellow, and specialty varieties, such as beluga and French lentils. French lentils are small and dark green, with a slightly peppery finish. Also known as Puy, du Puy, or le Puy, they are famous for holding their shape after long cooking times, preventing them from becoming mushy. This makes French lentils perfect not only for salads but also for soups, including French lentil and vegetable soup and ratatouille.

What are mustard seeds and how do I cook with them?

If you look inside a jar of coarse or whole-grain mustard, you'll find seeds of more than one color, usually yellow or brown. These are the edible seeds of a variety of mustard plants, with black, brown, and white varieties available in most markets.

Black mustard seeds, from the Brassica nigra plant, are traditionally used in hot mustard spreads like Dijon and in pickling brines. Brown mustard seeds, from the Brassica juncea plant, are also used in hot mustard spreads, as well as in dressings, sauces, and marinades. White mustard seeds, also known as yellow mustard seeds, from the Sinapis alba plant, have similar uses.

All three types of mustard seeds can be extracted to obtain their oil, offering different flavor profiles for a variety of dishes.

Ingredients:

• 2 1/2 cups of chicken broth
• 1 cup of dried French lentils, rinsed
• 1 tablespoon of salt, divided
• 3 tablespoons of lemon juice
• 1 tablespoon chopped shallot
• ⅛ teaspoon of black pepper
• 5 tablespoons of olive oil
• 2 tablespoons of finely chopped fresh parsley
• 1 tablespoon of finely chopped fresh dill
• 1 tablespoon of mustard seeds
• 1 bunch of kale, stem removed and chopped (approximately 6 cups)
• 2/3 cup jarred roasted red peppers, drained and roughly chopped
• 4 ounces of crumbled goat cheese

Preparation:

Step 1. Bring the stock, lentils, and 2 teaspoons of salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium-low; cover and simmer until the lentils are tender, about 25 minutes.

Step 2. Meanwhile, combine the lemon juice, shallot, black pepper, and the remaining teaspoon of salt in a small bowl. Slowly whisk in the olive oil until the dressing thickens and is well blended. Stir in the parsley and dill. Set the vinaigrette aside.

Step 3. Heat a small skillet over medium heat; add the mustard seeds and toast, stirring frequently, until the seeds begin to pop, 1 to 2 minutes. Stir the seeds into the lentil mixture. Add the kale and stir until softened; if necessary, cover the saucepan and let stand for 1 to 2 minutes. Pour the lentil mixture through a fine-mesh sieve; discard the liquid.

Step 4. Transfer the lentil mixture to a large bowl and add 1/4 cup of the vinaigrette. Top with roasted red peppers and goat cheese, and drizzle with the remaining vinaigrette.

SUGGESTED PAIRING

Pair this salad with a light-bodied Pinot Noir.

Enjoy!