Warm Lentil Salad with Dijon Vinaigrette
Warm Lentil Salad with Dijon Vinaigrette, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
side · Serves 6
Warm Lentil Salad with Dijon Vinaigrette
Bring warm lentil salad with dijon vinaigrette to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 6
500 g ready-cooked green lentils
1 carrot, finely diced
1 celery stick, finely diced
1 small red onion, finely diced
3 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp red wine vinegar
20 g parsley, chopped
Instructions
Soften carrot, celery and half the onion in 1 tbsp oil for 8–10 minutes.
Add lentils and 3 tbsp water and heat for 4–5 minutes until piping hot.
Whisk remaining oil, mustard and vinegar and fold into warm lentils.
Stir in remaining raw onion and parsley. Serve warm or cool promptly and refrigerate for up to 2 days.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.