Arugula, fennel and green lentil salad from River Cottage Veg: 200 Inspired Vegetable Recipes (page 82) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on March 21, 2015

    With a base of delicious cooked lentils, this was a hearty salad with great texture and flavour. I did reduce the oil and used the juice of the whole lemon in the dressing to perk it up a bit more, and with no arugula to be found, used a mix of baby kale, chard and spinach.

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Reviews about this recipe

  • Serious Eats

    The three main components worked wonderfully together, giving me a bite of bitter, earthy, and anise-sweet in every bite. The dressing wasn't acidic enough for my taste...

    Full review
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