Vegetarian French Lentil Niçoise Salad


This French lentil Niçoise salad is a delightful vegetarian on a classic recipe! Pickled French lentils replace eggs or tuna as a source of protein. Salads are full of flavor and texture and are perfect for sharing.

A round white salad bowl contains colorful ingredients for making Niçoise vegetarian salads, including tomatoes, lentils, potatoes and green beans.

It finally started to feel like New York’s spring. Of course, we have cold days everywhere: it was 27 degrees Fahrenheit when I woke up on Friday. But in most cases, the temperature becomes more and more mild. The flowers began to bloom in the park and remained bright outside until dinner time.

With the change of seasons, people have a keen interest in colorful and new things, Plant salad. I have been loving this French lentil Niçoise salad since a few weeks ago! I like the fact that it uses my favorite spring products-potatoes, green beans, tender lettuce-and is full of different textures.

I used pickled French lentils instead of the traditional salad Niçoise protein. I like the way they work in the recipe.

What is Nisovaz Salad?

Nicoise Salad Originated in Nice, France. It usually consists of cooked green beans, fingerling or new potatoes, tomatoes or roasted peppers, and eggs. Sometimes it also includes anchovies or tuna.

I most often see Salade Niçoise serving as Compose salad, That is, it is placed on the plate. But it can also be divided into large portions or thrown away in a bowl. You can serve this lentil Niçoise salad in any way.

A top view of a bowl of plant-based salad made with green beans, tomatoes, olives and butter lettuce.

Choice of plant protein

It is not difficult to make Niçoise salad vegetarian because the traditional recipe contains many vegetables! The main challenge is how to replace the main source of protein: eggs and/or fish.

For this, I used French Lentils, Also known as “Puy Lentils” or Le Puy Green Lentils.

I love French lentils. They are smaller than regular green lentils.More importantly, they Better maintain your figure Cook better than green or brown lentils. They are tender but not mushy.

I use French lentils Simple French Lentil Soup, I am often at Lentils stewed on toast. They are probably the lentils I put in my salad the most (including the Niçoise bowl in Mexico, where appropriate) Power Board).

Do I need to use French lentils in the recipe?

No, French lentils are not necessary for Niçoise lentils. The salad with white lentils and Paldina lentils is also great. Regular green or brown lentils are also fine.

After cooking the lentils for about 20 minutes, be sure to taste them. This will help you track whether the lentils have become very mushy. According to my experience, French lentils usually cook in 25-30 minutes, while regular green lentils take about 20-25 minutes. It all depends on the age of the lentils and the specific lentils you use.

An angled photo of a round bowl of vegetarian lentil Niçoise salad, which is placed on a clean white surface.

French Lentil Niçoise Salad Ingredients

potato

I used new potatoes in the salad, but you can also use fingerling or red potatoes. Ordinary Yukon Gold Potatoes can also work well! Just make sure to divide them into quarters before baking.

Speaking of I like roasted potatoes for salads instead of boiled potatoes. It helps to give them more flavor and I like their crispy texture.

green beans

You can use regular mung beans or green beans-Mung beans that are thinner and cook faster-in the recipe. If you don’t have fresh frozen beans, you can.

tomato

It is definitely not tomato season, but I like the tomatoes in Niçoise salad. Recently I got some greenhouse grape tomatoes. Even in March, their taste is sweet and vibrant. Grape, cherry and plum tomatoes are outstanding in salads.

If you don’t have tomatoes, roasted red bell peppers are a good choice. Many traditional Niçoise salad recipes require the original red pepper.

Olives

Olives give the lentil Niçoise salad a nice saltiness. If you don’t like olives, you can omit them. I always use black olives (Nyon or Kalamata) in my recipes.

Butter lettuce

I like the way the tender and buttery lettuce works in this spring salad. But mesclun, arugula, spinach and any other baby vegetables can be substituted.

Vinaigrette

The balsamic vinegar I use to cook on the lentil Niçoise salad is a mixture of champagne vinegar, olive oil, Dijon mustard, salt and pepper. simple! White wine vinegar can replace champagne vinegar. The same goes for freshly squeezed lemon juice or red wine vinegar. Use what you have.

Serving French Lentil Nicholas Salad

I think this salad is rich enough to serve Feast salad: You can enjoy all the fun alone. However, it is definitely not a bad idea to taste it with some toast or baguettes.

You can also add cooked whole grains to the recipe to make the lentil Niçoise more hearty. I would love to try it with Farro, wheat wheat or cooked quinoa.

Preparation and storage

One of the benefits of lentil Niçoise salad is that it is easy to make. When I recently made it, I baked potatoes, cooked and marinated French lentils. I also stirred the vinegar in advance.

All these components can be stored in a closed container in the refrigerator for several days. When you are ready to assemble the salad, you actually just chop up the fresh vegetables and add the ingredients that are cooked in batches.

This is a very sturdy salad and I think the leftovers will stay in good condition even if all the ingredients are mixed together. I kept my refrigerator in the freezer for three full days. They make it easy for me to work at home for lunch.

A white bowl was filled with cooked French lentils, baked potatoes, tomatoes, olives and green beans.
A round white salad bowl is filled with colorful ingredients to make a pure Niçoise salad, including tomatoes, lentils, potatoes and green beans.

Preparation time: 10 minute

Cooking time: 40 minute

total time: 50 minute

Yield: 4 Share

  • 1 1/2 lb Fingerlings or new potatoes, cut in half or quarters (~1 1/2 inches)
  • 3 Tablespoon olive oil (Divided into)
  • Coarse salt
  • Freshly ground black pepper
  • 2 pcs teaspoon Thyme or Provence vanilla
  • 3/4 cup French Lentils (Dry, stir and rinse)
  • 2 pcs Tablespoon Chopped green onions
  • 2 pcs Tablespoon Empty capers
  • 1/4 cup Chopped coriander leaves
  • 1 1/2 Tablespoon Champagne or white wine vinegar
  • 5 cup Baby butter lettuce, baby vegetables, spinach or arugula
  • 12 ounce Chopped green beans
  • 10 ounce Cherry or grape tomatoes (Halved)
  • 1/3 cup Black olives pitted

For the balsamic vinegar

  • 1/4 cup olive oil
  • 1 1/2 Tablespoon Champagne or white wine vinegar
  • 2 pcs teaspoon Dijon mustard
  • 1/2 teaspoon Fine salt
  • Freshly ground black pepper
  • Preheat the oven to 400F, then line a baking sheet with parchment paper. Place the potatoes on a baking sheet and drizzle with 1 1/2 tablespoons of olive oil. Mix them by hand to spread evenly in the oil. Sprinkle the potatoes with salt, pepper and thyme or Provencal herbs. Bake for 30 minutes or until the potatoes are golden brown, then pierce easily with a fork.

  • Bring a medium pot of water to boil. Add the mung beans and boil for 3 to 4 minutes, or until they are tender but still firm. Use a slotted spoon to remove the green beans from the water.

  • Add the lentils to boiling water. Boil for 25 to 30 minutes, or until the lentils are soft but not mushy. Drain the lentils thoroughly through a fine sieve.

  • Transfer the lentils to a mixing bowl. Add 1 1/2 tablespoons of olive oil, shallots, capers, parsley and vinegar, as well as kosher salt and black pepper to taste.

  • Stir the balsamic vinegar ingredients until smooth and emulsified.

  • Arrange plates or individual plates containing buttered lettuce or baby vegetables, potatoes, cooked green beans, tomatoes, and seasoned lentils. Drizzle balsamic vinegar on the salad. enjoy.

A bird's-eye view of a synthetic salad that has been made using a variety of colorful plant ingredients.

I love Winter food Most importantly, it has glorious glory. But as April approached, it was great to see bright colors and a lot of green on my plate. This lentil Niçoise feels like a harbinger of spring and a new beginning, and I am very happy to be able to do this.

Hope you will like it too!

o



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