Chicory and lentil salad with warm shallot dressing recipe
Liven up your everyday lentil salad with this deliciously innovative, not to mention tasty, shallot and rapeseed oil dressing. The salad dressing will keep well in the fridge for up to 1 week. Simply warm it through before serving – or enjoy it cold.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 250 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 100ml rapeseed oil
- 2 shallots, finely chopped
- ½ garlic clove, crushed
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 2 ½ tbsp white wine vinegar
- 2 tbsp chives, finely chopped
- 2 tbsp tarragon, finely chopped
For the salad
- 250g ready-cooked puy or green lentils
- 1 ripe avocado, diced
- 2 chicory bulbs, trimmed, leaves separated
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Shop ingredientsEach serving contains
- Energy
- 1035kJ 250.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 16.06gProtein 8.2gFibre 8.0g
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- Put 1 tbsp of the oil in a small pan over a low heat. Add the shallots and a pinch of salt. Cook gently for 5 mins, stirring, until the shallots have softened (but not coloured). Remove from the heat.
- Stir in the garlic, mustard, sugar and vinegar. Using a whisk, gradually beat in the remaining oil in a steady stream, until thickened. Stir in the herbs and 2 tbsp just-boiled water; season to taste.
- Combine the lentils and avocado in a bowl. Pour over half the dressing (reserve the rest for another day) and toss to coat. Arrange on a serving plate with the chicory.
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