french salad

Make the pickled shallots. Add 75 g finely sliced shallots, 1/3 cup wine vinegar, and 3/4 T sugar to a small bowl. Let sit for 30 minutes.

Now cook the lentils (if using pre-cooked, skip this step). Add .25 cup dry lentils, 1 cup water, and 1/8 tsp salt to a small pot. Bring to a boil, then reduce the heat, cover, and allow to simmer for 20 minutes. You want the lentils to be soft enough to eat but not mushy at all. Immediately strain the water off, and set the lentils aside to cool once cooked.

While the lentils cook, make the dressing. Add all ingredients to a small bowl and whisk vigorously with a fork until emulsified.

While the lentils cook, make the crouton mixture. Pre-heat a skillet over medium heat. Add .25 tsp evoo and 2 T halved walnuts, and the cubed bread. Toast, stirring often, for 2-4 minutes or until toasty and fragrant. Remove from the heat.


Once the lentils are cooled, add them to the bottom of the salad bowl and prepare the rest of the salad. Wash and spin (or shake the colander) to get rid of excess water on the lettuces. Wash and halve the grapes. Chop the herbs. Add lettuces, grapes, and herbs to the salad bowl. Add half the pickled shallots to the salad as well. Drizzle the dressing over the salad, and toss to coat the leaves and lentils evenly.

Split the salad between two bowls. Top with the crouton mixture and enjoy! Add additional shallots as desired.