Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette

Lentil, Kale, and Green Bean Salad with Tarragon Vinaigrette


  • 1 cup green lentils
  • 3 cups Chinese long beans (or any green beans), cut into bite-size pieces
  • 2 tablespoons red onion, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons grapeseed oil, plus more
  • 2 teaspoons fresh tarragon, minced
  • 2 cups Tuscan kale (or any kale), sliced thin
  • Sea salt and fresh pepper
  • Garnishes: toasted seeds, toasted pistachios


Bring a pot of salted water to a boil, then add the lentils. Cook until just tender, drain, and rinse under cold water to stop the cooking process. Make sure your lentils still have a crunch to them, or they will disintegrate in the salad and it won’t look nice.

Place a large skillet over medium-high heat. Add two big drizzles of grapeseed oil to the skillet and add the beans. Sprinkle with some sea salt and let cook, unturned, for about 4 minutes. Stir and turn the beans as much as possible to obtain a nice char on all sides. Cook for a total of 6-7 minutes. Remove from the heat and set aside.

In a small bowl, whisk the red onion, Dijon mustard, maple syrup, grapeseed oil, and tarragon. Season to taste with sea salt and pepper.

In a large salad bowl, place the lentils, the beans, the kale, and the vinaigrette. Mix well until evenly coated. Serve topped with toasted seeds and toasted pistachios. Bon appétit!

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