Fennel & Lentils Salad with Olives
This wintertime salad is a wonderful and hearty recipe to serve along side some roasted or baked chicken or sausages. It is one of those salads that gets better with time too, it’s flavors deepening and becoming more fragrant as it sits. I recommend letting it rest at least 30 minutes to an hour before serving. It could easily be made a few days ahead of time though too and kept covered in the fridge until ready to enjoy. Leftovers are wonderful on top of a green salad!
Fennel & Lentil Salad with Olives
INGREDIENTS
2 Cups cooked lentils*
1/3 to 1/2 Cup olive oil for salad plus extra for sautéing
1 Small shallot - sliced thin
1 Large fennel bulb - sliced thin
2 - 3 Tablespoons fresh lemon juice
1 Cup sliced pitted olives, such as Kalamata or another flavorful olive - I like a combo of sliced and whole olives
1/3 Cup chopped fresh Italian parsley plus extra for garnish
Salt & Pepper to taste
1/2 Crumbled chevre cheese (feta would work too)
Arugula - if desired
Add a bit of olive oil to a pan and heat, add in the sliced shallot and sauté for 2 to 3 min.
Add in the fennel and sauté until starting to soften but still has a nice bite to it, about 4 to 5 min. Let cool
In a bowl, add the cooked lentils, cooled fennel, 1/3 cup olive oil, olives, chopped parsley, lemon juice and salt & pepper to taste - mix gently until combined.
Taste and add additional olive oil, salt and pepper if desired. Let sit for at least 30 min.
Serve at room temp over a bed of arugula (if desired) and garnish with extra parsley. Serve with a side of crumbled chevre cheese for topping.
* I used pre-cooked lightly seasoned lentils from Trader Joe’s that I love but you can also cook your own. >>HERE<< is a link on how to cook lentils if you never have :)
