Salad with broccoli, honey and mustard
4 servings
30 minutes
This salad with broccoli, honey, and mustard is a true embodiment of the sophistication of French cuisine. It harmoniously combines the tender texture of broccoli, spicy black lentils, and crunchy roasted almonds. The dressing made from honey and Dijon mustard adds a light sweetness with tangy notes, making it an ideal complement to lunch or dinner. The origins of this recipe trace back to the traditions of French gastronomy, where great attention is paid to the balance of flavors. The salad pairs wonderfully with white wine and will be a decoration for any table. This dish not only delights the palate but is also rich in nutrients, making it an excellent choice for those mindful of their diet.
1
For the salad: rinse the lentils, place them in a pot with 1 cup of water.
- Beluga lentils: 80 g
- Apple cider vinegar: 1 tablespoon
2
Bring to a boil, reduce heat to medium, and let simmer for 18 minutes.
- Beluga lentils: 80 g
3
Add broccoli, cover with a lid, and let it steam for 2-3 minutes until the broccoli is al dente.
- Broccoli florets: 4 pieces
4
At the same time, prepare a honey and mustard sauce: mix the ingredients in a bowl until smooth.
- Honey: 2 teaspoons
- Dijon mustard: 2 teaspoons
5
Drain the excess liquid from the pot, transfer the lentils and broccoli to a large bowl.
- Beluga lentils: 80 g
- Broccoli florets: 4 pieces
6
Add the sauce, mix while shaking the bowl. Season with salt and pepper to taste. Serve with onion and almonds.
- Olive oil: 4 tablespoons
- Shallot: 1 head
- Roasted almonds: 130 g
- Honey: 2 teaspoons
- Dijon mustard: 2 teaspoons
