French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together lemonjuice, Dijon, 1/2 teaspoon salt, and1/4 teaspoon pepper. Slowly add oil,whisking constantly, until emulsified;set aside.

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  • In a saucepan, cover lentilswith at least 2 inches cold water;season with 1 1/2 teaspoons salt.Bring to a boil, then reduce heatto medium-low and simmer untillentils are tender but not mushy,18 to 22 minutes. Drain and transferto a large serving bowl.

  • Meanwhile, melt butter in alarge skillet over medium heat.Add carrots, celery, onion, andchard stems. Season with 1 1/2teaspoons salt and cook, stirringoccasionally, until vegetablesare tender but do not developcolor, 6 to 8 minutes. Stir in chardleaves and continue cookinguntil leaves collapse and becometender, 3 to 4 minutes. Transfer tobowl with lentils. Immediatelydrizzle with dressing and toss toevenly coat. Let cool slightly,10 minutes. Fold in goat cheese,almonds, and parsley. Serve warm,with eggs on top.

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