Mangez Québec

Mediterranean lentil salad



  • 125 ml (1/2 cup) cashews
  • 80 ml (1/3 cup) balsamic vinegar
  • 15 ml (1 tbsp.) dried thyme
  • 45 ml (3 tbsp.) olive oil
  • 5 ml (1 tsp.) garlic flower
  • 2 Quebec celery stalks, diced
  • 1 Quebec red pepper, diced
  • 3 Quebec scallions, snipped
  • 500 ml (2 cups) cooked lentils, drained
  • 4 fresh figs, quartered (Apples could also be used.)
  • Salt and freshly ground pepper



  1. Toast nuts slightly in a non-stick skillet over high heat; remove nuts from skillet and set aside. Pour vinegar into the same skillet and add thyme. Reduce liquid by half. Pour into a salad bowl. Add olive oil and garlic flower. Whip with a fork to emulsify. Add celery, pepper, scallion and lentils.
  2. Toss delicately and dot with pieces of fig and toasted cashews. Season with salt and pepper to taste. Garnish with celery leaves if desired.
MENU Plaisirs maraîchers - 2005

produits utilisés

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