Lentil salad with artichoke, HB egg & mustard vinaigrette


Some flavor combos are unexpected and innovative, sort of like pairing your Nikes with your skinny jeans (still not sure where I stand on this). And others are classy and familiar, like pairing your flats with your skinny jeans. This is a salad in the flats + skinny jeans camp.

Lentils + mustard vinaigrette + spring greens feel very French to me. The French often put a  basic mustard dressing on greens and serve it as a side or precursor to a crepe or sandwich on a baguette. And it is delicious. Does not get old. That’s how I feel about this dressing. I amped up this salad with cherry tomatoes, artichoke hearts (because I am addicted) and HB egg, which makes any salad feel just a little more satisfying (plus eggs are a cheap and easy source of protein). It would also be great with the addition of cornichons or capers, anything acidic but not overpowering. I think this salad is best kept as is: simple, classy and not requiring too much thought.


  • One large handful spring greens (baby spinach would work well too)
  • 1/4 cup cooked lentils
  • a few canned artichoke hearts
  • 1/4 small red onion, sliced and soaked in vinegar
  • 1 hard-boiled egg
  • a few cherry tomatoes
  • salt and pepper to taste

For the dressing: (makes more than enough for 1 salad)

  • 2 heaping teaspoons of dijon mustard
  • juice of 1 lemon
  • 1/4 cup olive oil

How to:

  1. Soak red onion in vinegar if you haven’t yet (this will cut the bite). Toss all salad ingredients together, except for HB egg. Half egg and place on top.
  2. Make dressing: shake all the ingredients together in a jar to emulsify. Drizzle a couple tablespoons on top of your salad and save the rest for a different day, a different lunch.

Makes a petite salad for 1.


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