Photo by Tom McCorkle for The Washington Post
In this salad, matchsticks of kohlrabi or broccoli stems add pale, crisp contrast to tender, caviar-like black lentils, along with juicy grape tomatoes, shallot and herbs, all coated in a rich mustard vinaigrette. It makes a stunning side for a cookout and can also serve as a vegan main course.
Make Ahead: The lentils can be cooked and refrigerated in an airtight container for up to 4 days.
Storage Notes: The salad can be refrigerated for up to 3 days in an airtight container.
Where to Buy: Kohlrabi is most easily found in at farmers markets.
Bring 4 cups of water to a boil in a medium pot.
Meanwhile, rinse the lentils and sort through them to remove any stones that may be present. Stir the lentils into the boiling water, reduce the heat to medium-low and simmer until they are just tender, 20 to 25 minutes. Drain and transfer to the refrigerator to cool completely, about 1 hour.
Once the lentils are cool, in a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper.
In a large bowl, combine the lentils with the kohlrabi, tomatoes, parsley, shallot and tarragon. Drizzle the salad with the dressing and toss to combine. Serve at room temperature or chilled.
Makes 6 Servings
Per serving: Calories 171; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg; Sodium 173mg; Total Carbohydrates 17g; Dietary Fiber 3g; Protein 8g; Sugars 3g