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Ready in 45 minutes

Frenchie Salad


I love this Frenchie salad – it really bigs up French beans and makes lentils taste great. Don’t be afraid of going heavy on the mustard, because that’s what makes the lentils, beans and chicken really sing. This is great for using up any bits of leftover sweet white meat from under the bird or crispy chicken skin – both of which will be superb.

  • 45 min
  • Serves 4

Print recipe

Puy lentils 225 g
extra virgin olive oil
cider or white wine vinegar
optional: 2 scallions
garlic
Dijon mustard 40 mL
honey 5 mL
large eggs
French beans 200 g
leftover cooked chicken 200 g
of fresh tarragon (optional)
large round head of bibb lettuce

Nutrition Description
Calories 478
Fat 20.7 g
Saturated Fat 3.9 g
Carbs 32.6 g
Sugar 1.6 g
Protein
Cholesterol
Fibre
Sodium
Potassium

Directions

  1. Cook the lentils according to package instructions, then drain, reserving a little cooking water. Return both to the saucepan and mix in a lug each of oil and vinegar. Season to perfection and leave with the lid on to keep warm.
  2. Trim and finely slice the scallions (if using) and put them into a bowl. Squash in the garlic through a garlic press, then stir in the mustard, honey, 1 tablespoon of vinegar, 3 tablespoons of oil and a pinch of salt and pepper. Mix well to make a dressing, and put aside.
  3. Boil the eggs in a saucepan of boiling salted water for 6 minutes, then scoop out with a slotted spoon and run them under cold water to cool. Trim the ends off the beans, then add the beans to the water to blanch for 4 minutes, or until just cooked but not squeaky when you bite into one. Meanwhile, shred the chicken. Drain the beans, and while they’re still hot, toss with a little dressing, the chicken and tarragon leaves (if using).
  4. Tip the warm dressed lentils onto a large platter. Shred the outer leaves of the lettuce, cut the center into quarters and arrange on top of the lentils. Sprinkle over the dressed beans and chicken, drizzle over the remaining dressing, and toss it all together. Peel and quarter the eggs and pop them in and around the salad, then tuck in.

If you’ve got a little less chicken left over than the amount I’ve suggested here, I find that adding an extra egg or two, or chucking in some dressed chickpeas or butter beans, will give you a good balance.

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