Lentil and Egg Salad with Lemon Mustard Dressing
A substantial lentil salad with cooked carrots, cucumber and red onion, coated in a lemon mustard dressing made with chopped hard-boiled eggs and finished with egg quarters.
Ingrédients
- 3 cups cooked green or brown lentils cooled and well drained (about 18 oz)
- 5 large hard-boiled eggs peeled: 3 for the dressing and 2 for the garnish
- 1 cup cooked carrot slices cooled (about 5 oz)
- 1 cup cucumber chunks about 5 oz
- ½ cup thinly sliced red onion about 2 oz
- 2 tablespoons lemon juice divided, plus more to taste
- 1 tablespoon strong Dijon mustard
- ¼ cup olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper to taste
Instructions
- Finely chop 3 hard-boiled eggs and put them in a large mixing bowl. Reserve the other 2 eggs.
- Whisk 1 tablespoon lemon juice and the mustard into the chopped eggs. Gradually whisk in the olive oil.
- Add the remaining tablespoon lemon juice, parsley, chives, salt and pepper. The dressing stays slightly chunky.
- Fold in the cooked carrots, cucumber and red onion with a spatula.
- Add the cooled, well-drained lentils and fold gently. Taste and adjust lemon, salt and pepper.
- Transfer to a serving bowl. Quarter the 2 reserved eggs, arrange on top and serve chilled.
Vidéo
Notes
Quantities are standardized from the video's mostly unmeasured additions. Times assume cooked, cooled lentils, carrots and eggs; cooking and cooling those ingredients takes extra time. Three eggs go into the dressing and two garnish the salad. Use whole green or brown lentils, not split red lentils. Keep chilled; best texture when eaten by the next day.