Zucchini & Lentil Layered Salads

This one is from the 2013 Summer Open House.

Part of our series on Salads

Zucchini & Lentil Layered Salads




  • 3/4 cup dried, French Green Lentils

  • 2 tablespoons pepitas or pine nuts

  • 1 large garlic clove, minced

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Pinch of freshly ground cumin

  • 4 medium ripe plum tomatoes-peeled, seeded and finely diced

  • 1/2 cup finely diced zucchini

  • 2 tablespoons minced fresh basil, divided

  • 1 tablespoon finely chopped dill

  • 1 tablespoon finely chopped chives

  • Salt and freshly ground pepper

  • 1/2 cup heavy cream

  • 1/4 cup crème fraiche


  1. Bring a pot of salted water to a boil, add the lentils, and simmer them for about 25-30 minutes or until they are tender, but not mushy. Drain the lentils and allow them to cool.

  2. In a small skillet, toast the pepitas or pine nuts over moderately low heat until golden, about 4 minutes.

  3. In a bowl combine the garlic, olive oil, lemon juice, and cumin. Whisk to combine and add salt and pepper to taste. Add half of the dressing to the lentils and mix well. Add the tomatoes, zucchini, 1 tablespoon of the minced basil and fresh herbs to the remaining dressing and toss to combine.

  4. Divide the lentils between 6 glasses, jars, or dessert dishes. Divide the tomato and zucchini mixture as well, spooning it over the lentils to create layers.

  5. In a medium bowl, whip the cream until stiff peaks form. Add a pinch of salt and carefully fold in the crème fraiche. Gently mix in the remaining basil.

  6. Place a dollop of the crème fraiche mixture on top of each salad and garnish with a spinkle of the pepitas or pine nuts.


Shared with Honest Eats Farm by: Chef Rebecca Wauldron