Warm Radish Lentil Salad with Feta
Peppery radishes, tender lentils, and creamy feta make a warm, lemony salad that lands on the table in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
This original salad takes the crisp bite of spring radishes and gives them a quick skillet sear. Lentils add staying power while lemon and feta keep the bowl fresh.
Story
Casey loves a side that can carry a little of the dinner conversation. These radishes get golden and mellow in the skillet, but they still have that cheerful snap when you bite in. Lentils make the salad feel substantial without turning it into a project. It is the sort of warm bowl that makes a simple roast or a piece of toast feel complete.
By Casey
Ingredients
- 2 cups cooked green lentils, drained
- 2 bunches radishes, trimmed and halved
- 1/2 small red onion, thinly sliced
- 1/3 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Kosher salt and black pepper
Instructions
- Whisk the olive oil, lemon juice, Dijon, honey, 1/4 teaspoon salt, and several grinds of pepper in a small bowl.
- Warm a large skillet over medium-high heat and add the radishes cut-side down.
- Cook the radishes for 4 to 5 minutes until browned underneath, then stir in the red onion for 1 minute.
- Add the cooked lentils and warm for 3 to 4 minutes, stirring until everything is hot but the radishes keep some bite.
- Remove the skillet from the heat and toss in the dressing and parsley.
- Spoon into a serving bowl, scatter with feta, and serve warm or just above room temperature.
Chef Tips
- Pat the radishes dry so they sear instead of steam.
- Canned lentils work well here; rinse and drain them thoroughly first.
- Add the feta after the salad leaves the heat so it stays creamy.
- For a full lunch, top with a fried egg or serve with toasted bread.
Cook's Notes
- Sear the radishes in one layer for the best color.
- Taste the dressing before adding it; radishes vary in pepperiness.
- If the lentils are cold from the refrigerator, give them an extra minute in the skillet.