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Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing

Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing

This Lentil Salad with Cucumber, Pickled Fennel, Red Onion + Minted Citrus Dill Dressing takes less than 20 minutes and is so lovely, light, and good!
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Ingredients

For the salad, on a serving dish arrange:

  • 1 pound prepared lentils [I purchase mine from Trader Joe's in the produce aisle so delicious]
  • 1 english cucumber halved lengthwise, seeds removed [use a spoon to scoop one end to the other] and sliced
  • handful baby tomatoes halved
  • fresh arugula

For the pickling, in a saucepan bring to a simmer:

  • 1/4 cup red wine vinegar
  • 1/4 c water
  • tablespoon sugar
  • and pour over 1 fennel bulb very very thinly sliced
  • 1/2 red onion thinly sliced
  • let sit until ready to serve.

For the dressing, in a bowl whisk together:

  • 1/4 cup citrus champagne vinegar [Another Trader Joe's gem! OR use 1/3 cup champagne vinegar+a splash fresh orange juice]
  • 1 tablespoon dijon mustard
  • squeeze fresh lemon juice
  • handful very finely minced fresh dill and mint leaves reserve a bit for garnish
  • freshly cracked black pepper
  • sea salt
  • teaspoon sugar or agave
  • once blended slowly pour in
  • 1/4 c extra virgin olive oil
  • while whisking constantly and rapidly until incorporated.
  • Add the pickled fennel and red onion to the plated salad and drizzle a little dressing over top.
  • Pour rosé. In fact do this step first. And second.
  • Garnish with reserved mint and dill and extra dressing if desired.
  •  

Instructions 

For the salad, on a serving dish arrange:

  • 1 pound prepared lentils [I purchase mine from Trader Joe's in the produce aisle, so delicious]
  • 1 english cucumber, halved lengthwise, seeds removed [use a spoon to scoop one end to the other] and sliced
  • handful baby tomatoes, halved
  • fresh arugula

For the pickling, in a saucepan bring to a simmer:

  • 1/4 cup red wine vinegar
  • 1/4 c water
  • tablespoon sugar
  • and pour over 1 fennel bulb, very very thinly sliced
  • 1/2 red onion, thinly sliced
  • let sit until ready to serve.

For the dressing, in a bowl whisk together:

  • 1/4 cup citrus champagne vinegar [Another Trader Joe's gem! OR use 1/3 cup champagne vinegar+a splash fresh orange juice]
  • 1 tablespoon dijon mustard
  • squeeze fresh lemon juice
  • handful very finely minced fresh dill and mint leaves, reserve a bit for garnish
  • freshly cracked black pepper
  • sea salt
  • teaspoon sugar or agave
  • once blended, slowly pour in
  • 1/4 c extra virgin olive oil
  • while whisking constantly and rapidly until incorporated.
  • Add the pickled fennel and red onion to the plated salad, and drizzle a little dressing over top.
  • Pour rosé. In fact, do this step first. And second. 
  • Garnish with reserved mint and dill and extra dressing if desired.