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A Zingy, Herby Salad for Dinner Tonight (and Lunch Tomorrow)

Food52 logo Food52 2018-01-11 Lindsay-Jean Hard

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from ErikaKerekes, who created it after a life-changing dinner in France.

Legumes would be my desert island food—you know, the one item you'd choose to take with you to a desert island if you had to narrow it down. I don't even have to be marooned to happily eat them day after day. Chickpea Taco Bowls, Curried Lentils, White Bean Soup—I will happily devour them all. Not surprisingly, ErikaKerekes's Romantic French Lentil Salad appealed to me immediately—a lentil salad with under ten ingredients that makes great leftovers? Sold.

a plate of food on a table: A tale of love and lentils. © Provided by Food52 A tale of love and lentils. A tale of love and lentils. Photo by Rocky Luten

It's easy and very tasty but, like me, you might find this zippy salad even more appealing (if that's even possible) after hearing the story behind it from ErikaKerekes:

My husband and I first had this traditional French lentil salad in Le Puy, where most of France's lentil crop is grown. It uses the small, dark lentils you'll find in gourmet stores labeled "Lentilles du Puy." (My husband first thought the town was famous for its contact lenses, which are also called "lentilles" in French.) The restaurant in Le Puy where we first ate this salad is also the place where he asked me to marry him—thus the recipe's name.

And she let me know that they recently celebrated their 21st wedding anniversary, so maybe make this salad and share it with someone you love. (Though ideally not while stranded on a desert island.)

a close up of food on a table: D16ae179 9b9e 4559 ac3e e6efa56ec39c 2018 0108 french lentil salad 3x2 rocky luten 018 © Provided by Food52 D16ae179 9b9e 4559 ac3e e6efa56ec39c 2018 0108 french lentil salad 3x2 rocky luten 018

Romantic French Lentil Salad

By ErikaKerekes

  • 500 grams lentilles du Puy
  • 2 lemons, juice and zest
  • 4 cloves of garlic, minced
  • 3 tablespoons Dijon mustard
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 1/4 cup bacon, cooked and chopped
  • 1/2 cup chopped fresh herbs (tarragon, chervil, chives, parsley, etc.)

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Tell us: What's your desert island food?

a plate of food on a table © Provided by Food52

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