Lentil Salad with Fennel and Smoked Salmon

Lentil Salad with Fennel and Smoked Salmon
Photo by Scott Phillips


  • 1 tsp. Dijon mustard
  • ½ tsp. fennel seed, coarsely ground
  • Freshly ground black pepper
  • 1/3 cup canola oil
  • 9 small radishes, halved and thinly sliced (about 1 cup)
  • 1 medium clove garlic
  • ½ medium shallot, finely chopped (about 1-½ Tbs.)
  • + 7 more ingredients
    • Kosher salt
    • 2 tsp. finely grated fresh ginger (use small holes on a box grater)
    • 2 Tbs. sliced fresh chives; more for garnish
    • 3 Tbs. Champagne vinegar
    • 1 cup French green lentils du Puy, rinsed and picked over for stones
    • 4 oz. cold-smoked salmon, cut into ½-inch squares (about ½ cup)
    • ½ small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a ...

View full recipe at Fine Cooking


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