One of our all time favourite salad recipes to enjoy for lunch or dinner, any day of the week. The thick, creamy dressing made from crème fraîche, grated Parmesan and Dijon mustard coats the leaves to make the most delicious base. We love to mix through roasted new potatoes as a slightly different version to croutons, but any roasted veg would work well. Give it a try, I hope you love it as much as we do!
Serves 4 & takes 40 minutes to cook
Ingredients
For the salad
1x 400g can of brown lentils, drained
500g new potatoes, halved
2 heads of gem lettuce, roughly chopped (or one large bag of mixed leaves)
2 teaspoons of dried thyme
Olive oil
Salt and pepper
For the dressing
150g crème fraîche
1 garlic clove, peeled and crushed
2 teaspoons of Dijon mustard
Juice of 1 lemon
1 tablespoon of olive oil
50g grated veggie-style parmesan cheese (plus more for the top)
Pinch of salt
Method
1. Preheat the oven to 190C, fan setting.
2. Place the halved new potatoes into a large baking tray with a good drizzle of olive oil, 2 teaspoons of dried thyme and a pinch of salt. Mix well and cook for 30-35 minutes, or until the potatoes are crispy on the outside and soft on the inside. Once cooked, remove from the oven and leave to one side until needed.
3. While the potatoes are cooking, place all of the dressing ingredients into a small bowl and mix until smooth - adding as much or as little parmesan as you would like.
4. Place the salad leaves, drained lentils and dressing into a large mixing bowl. Mix through the roasted new potatoes before spooning onto a large serving plate and topping with some pepper and more parmesan (we love to add big shaved chunks on top).
