Cooking for Luv: Vegetarian + Vegan Recipes
post-template-default,single,single-post,postid-1197,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

French Lentil Salad with Walnuts Radicchio and Tarragon

06 Jan French Lentil Salad with Walnuts Radicchio and Tarragon

French Lentil Salad with Walnuts Radicchio and Tarragon
This salad is based on a much loved dish from M Café de Chaya, an amazing macrobiotic café in Los Angeles that has tons of fresh and healthy vegetarian and vegan dishes. For my version, I add in goat cheese for extra tang, but you can leave out for a vegan option. Be sure to use De Puy (French Green) lentils or Black Lentils, as they hold their shape and texture when cooked unlike other varieties, and don’t skip the fresh tarragon- it makes the dish sing!
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Lentil Ingredients
  1. 1 Cup De Puy or Black Lentils, Dry
  2. 4 Cups Water
Salad Ingredients
  1. 5 Radicchio Leaves, Roughly Chopped
  2. 1-2 Tablespoons Fresh Tarragon Leaves (to taste)
  3. 1 Cup Toasted Walnuts
  4. 2 Ounces Fresh Goat Cheese
  5. Pinch or Two of Kosher Sea Salt
Dressing Ingredients
  1. ½ Cup Extra Virgin Olive Oil
  2. ¼ Cup Red Wine Vinegar
  3. 1 Tablespoon Lemon Juice
  4. ½ Teaspoon Kosher Sea Salt
  5. Freshly Ground Pepper
  6. 1 Tablespoon Dried Tarragon Leaves
Cook Lentils
  1. Combine rinsed and sorted lentils in water and bring to a boil. Turn down heat and simmer with lid tilted for about 15 minutes, until just tender. Drain and rinse under cold water. Set aside to dry.
Make dressing
  1. Combine all ingredients in a mason jar and shake to combine (or whisk in a bowl)
Put it all together
  1. Toss lentils, radicchio, and walnuts with dressing. Let sit for 15 minutes in fridge. Gently toss in tarragon leaves and goat cheese. Serve cold or at room temperature
cooking for luv
  • Alison Ashton
    Posted at 19:10h, 07 January Reply

    Looks delish, Stephanie!

  • Kimberly
    Posted at 05:11h, 09 January Reply

    I was tempted to leave out the tarragon (since I’d never cooked w it and wasn’t certain I could easily find it), but SO GLAD I didn’t. This recipe was divine! I used micro greens from my garden instead of radicchio and loved the combination of the peppery greens with the earthy walnuts, creamy goat cheese, and licorice undertones of the tarragon. I served it with w veggie sausage & red onion portobello mushroom pizzas! Thanks Stephanie!

    • Stephanie
      Posted at 17:59h, 09 January Reply

      Thanks Kimberly! I’m so glad you liked it and played around with microgreens, sounds delicious! (and you’re making me super hungry with that pizza too :))

Post A Comment