This fresh and healthy salad is perfect for a spring lunch on the patio
Every year, my dad and his buddies go on a fishing trip to Haida Gwaii. If it goes well, I end up with a freezer full of salmon. If it goes really well, I also end up with a pantry full of canned smoked salmon. Then I make this salad and things go even better.
- 1 cup dried French lentils
- 3 cups water
- 1 teaspoon salt
- 1 cup thinly sliced fennel, about 1 bulb
- 1 can smoked salmon, drained (about 1 cup)
- ¼ red onion, peeled and very thinly sliced
- 1 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon pepper
- Place the lentils in a sieve and rinse them under cold running water for a minute or two. Combine the lentils, 3 cups water, and salt in a large pot over high heat. Bring to a boil, then reduce heat and allow the lentils to simmer, covered, for about 30 minutes, until tender. Drain and set aside.
- Trim the fennel stalks from the bulb and cut it in half. Using a very sharp knife or a mandoline slicer set on the thinnest setting, carefully cut the fennel into very thin slices.
- Place the lentils, fennel slices, smoked salmon, red onions, parsley, and dill in a large serving bowl. Use a large spoon to gently toss to combine.
- In a small bowl, whisk together the remaining ingredients, then pour over the salad and toss again. You may wish to season with a little more salt and pepper to suit your taste.
- Store, covered, in the refrigerator for up to 3 days (perfect for your packed lunch the next day).
Makes 6 servings.
Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.