Ingredients
Scale
Green Dressing
- 1 small bunch chives, chopped – 3 tbsp for dressing; reserve the rest for salad
- 1 small bunch parsley, chopped – 3 tbsp for dressing; reserve the rest for salad
- 4 tbsp apple cider vinegar
- 5 tbsp creme fraiche
- 2 tsp honey
- 4 tbsp good quality olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Salad
- 1 cup black (beluga) lentils, dry
- 2 cups roast chicken, chopped
- about 3 cups little gem lettuce or spring mix,* rinsed and chopped
- 1 fennel bulb, thinly sliced*
- 6 to 8 radishes, thinly sliced
- 1/3 cup pistachios
- 1/3 cup dried cherries
- 1/4 cup shredded pamesan
- chopped chives
- chopped parsley
Instructions
Green Dressing
- Combined the herbs and apple cider vinegar in a small mixing bowl. Mix together using an immersion blender. Whisk in the remaining ingredients. Stir until combined.
- If you don’t have an immersion blender, you can combined all ingredients in a food processor and blend until until smooth. You can also make the dressing without the aid of an appliance – just make sure to mince the herbs as fine as you can.
Salad
- Prepare the lentils: rinse the lentils and put them in a sauce pan with 2 cups of water, 1/2 tsp salt, and the cloves (if using). Bring the lentils to a simmer. Cover the pot and simmer for approximately 25 minutes until they are tender but not mushy. Remove the lentils from heat and spread them on a baking sheet to cool.
- Combined all ingredients in a large salad bowl
- Toss with dressing
Notes
*I like to use 1 head each of red and green little gem lettuce
*I recommend using a mandoline or food processor to thinly slide the fennel and radishes
If you want to lighten up the dressing, swap low fat sour cream or greek yogurt for the creme fraiche