Pickled Fennel Salad Recipe with Puy Lentils
Earthy lentils and the aniseed of fennel are a great match; add in a bit of quick pickling, and you end up with this utterly fantastic pickled fennel salad.
Servings 2 Servings
Calories 241kcal
Ingredients
- 1 Medium Fennel Bulb
- 1 Medium Echalion or banana Shallot 50g
- 75 g Puy Lentils 1 Cup
- 1 Small Onion
- 1 Bay Leaf
- 150 ml White Wine Vinegar ½ Cup + 2 tablespoon
- 150 ml Water ½ Cup + 2 tablespoon
- 2 tablespoon Sugar
- 1 tablespoon Coarse Sea Salt
- 6 Black Peppercorns
- 1 teaspoon Brown Mustard Seeds
- 1 tablespoon Olive Oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Place the white wine vinegar, water, peppercorns, mustard seeds, sugar and one tablespoon of salt in a small (15cm or 6") saucepan and bring them to a boil.
- Whilst this is happening, peel and slice the shallot as finely as you can and place them in a large mixing bowl.
- Trim the base off the fennel and then slice it as finely as you can (I use a mandolin) and add it to the mixing bowl.
- Cut the onion in half and add it to a 20cm or 8" saucepan filled with water, throw in the bay leaf and bring the pan to a boil.
- When the vinegar mix comes to a boil, remove from the heat and allow to cool for 2 minutes before pouring over the fennel and shallots. Picking out the peppercorns now avoids eating them later.
- Let the fennel and shallot steep for 25 minutes.
- By now the water, onion and bay leaf should be boiling, add in the puy lentils and allow to simmer for 25 minutes.
- Drain the lentils and fennel and mix them together.
- Season with salt and pepper (to taste), add the olive oil and then a little of the pickling liquid to taste.
Nutrition
Serving: 1 | Calories: 241kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 3842mg | Fiber: 8g | Sugar: 19g
