A Zingy, Herby Salad for Dinner Tonight (and Lunch Tomorrow)
Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from ErikaKerekes, who created it after a life-changing dinner in France.
Legumes would be my desert island food—you know, the one item you’d choose to take with you to a desert island if you had to narrow it down. I don’t even have to be marooned to happily eat them day after day. Chickpea Taco Bowls, Curried Lentils, White Bean Soup—I will happily devour them all. Not surprisingly, ErikaKerekes’s Romantic French Lentil Salad appealed to me immediately—a lentil salad with under ten ingredients that makes great leftovers? Sold.
It’s easy and very tasty but, like me, you might find this zippy salad even more appealing (if that’s even possible) after hearing the story behind it from ErikaKerekes:
My husband and I first had this traditional French lentil salad in Le Puy, where most of France’s lentil crop is grown. It uses the small, dark lentils you’ll find in gourmet stores labeled “Lentilles du Puy.” (My husband first thought the town was famous for its contact lenses, which are also called “lentilles” in French.) The restaurant in Le Puy where we first ate this salad is also the place where he asked me to marry him—thus the recipe’s name.
And she let me know that they recently celebrated their 21st wedding anniversary, so maybe make this salad and share it with someone you love. (Though ideally not while stranded on a desert island.)
Serves 6 to 8 as a first course
grams lentilles du Puy
lemons, juice and zest
cloves of garlic, minced
tablespoons Dijon mustard
cup olive oil
salt and pepper to taste
cup bacon, cooked and chopped
cup chopped fresh herbs (tarragon, chervil, chives, parsley, etc.)
Go to Recipe
Tell us: What’s your desert island food?