French Lentil and Arugula Salad with Herbed Cashew Cheese
Recipe type: Lentil salad
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
This salad is inspired by that traditional combination of Le Puy lentils, walnuts, and goat cheese, with crisp arugula and radishes adding a welcome crunch and a peppery kick. In place of the goat cheese, I use tangy, salty Herbed Cashew Cheese.
  • 1⁄3 cup olive oil
  • 1 small shallot, minced
  • 1 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 2 1⁄2 cups cooked Le Puy green lentils (see below), drained well
  • 2 cups firmly packed baby arugula leaves
  • 1 cup thinly sliced radishes
  • 1 cup chopped endive
  • 1 cup sliced cucumber
  • 1⁄4 cup chopped fresh dill
  • 1⁄3 cup toasted walnuts, chopped
  • Pepper
  • 1⁄4 cup Herbed Cashew Cheese (recipe follows below)
  1. In a small bowl or measuring cup, whisk together the olive oil, shallot, salt, lemon juice, vinegar, and mustard until evenly blended.
  2. In a large bowl, stir together the lentils, arugula, radishes, endive, cucumber, and dill.
  3. Drizzle evenly with the dressing, then toss or stir until all the ingredients are evenly coated.
  4. Stir in the walnuts and season with black pepper to taste.
  5. Dot the top of the salad with small bits of the cashew cheese (about 1⁄2 teaspoon each).
  6. Serve the salad right away, or store in an airtight container in the fridge for up to 3 days.
Recipe by VegKitchen at