French Lentil Fennel Salad with Lemon Balm Salsa Verde

a punchy herby sidedish for summertime

I’m still beaming from the herbal cooking class I taught at the Philo Apple Farm. Located in beautiful Anderson Valley, it’s a place that has held special meaning for my husband, August, and I.

He grew up on another biodynamic farm just up the road where his late father grew espaliered apples, Asian pears, and raspberries.

I knew the first time August took me up to the farm that we’d get married there. And just two years ago we did and we always seem to be itching to get back up there every time we leave.

There’s something unique about that valley being nestled between redwoods and a creek on one side and rolling hills dotted with ancient oaks on the other.

What does it for me is the way the sunlight pours in the valley in the late afternoon casting a golden shimmery glow that is unlike any other place I’ve been.

So needless to say getting to teach an herbal cooking class at the Apple Farm was a dream come true and I’m so grateful to Karen and Tim for opening up the kitchen and potting shed to us.

My friend Maria was such a big help in making it happen and assisting in the workshop with all of the attendees it made the day feel seamless and much easier to hold all the details.

In the morning, in the cool shade of the potting shed, I shared a few supportive summertime herbs to help soothe the nervous and digestive systems, while also finding fun ways to add them to everyday meals.

After our talk, we got right to preparing lunch and one of the recipes we made was this French Lentil Fennel Salad with Lemon Balm Salsa Verde. It’s a favorite of mine that I tend to make in summer workshops because it’s great to enjoy at room temperature or cold, straight from the fridge.

We had some beautiful garlic scapes from the farm so we seared those in a pan with olive oil and chopped them up to toss in. If you don’t have garlic scapes, this salad is still delicious without them, but if you’ve got another summer vegetable you’d like to add you should!

I’m a sucker for simple summer sides to go with chilled soups, grilled meat, or part of a larger spread. They also make a great vehicle for seasoning with the abundance of fresh herbs in the garden, like lemon balm or other mint family relatives.

As far as summertime herbs go, lemon balm is a staple in my kitchen. Its lemony scent and flavor make it a favorite for adults and kids alike. Plus—it’s packed with vitamins and minerals.  You’ll find it to be a cooling and refreshing ally on hot days when you want to take the edge off. 

This member of the mint family tends to grow in abundance which makes it ideal to harvest and dry to use later. I find that vigorous plants like this can be a sweet reminder of the abundance that’s available to you inherently in nature. 

Especially, when you’re overwhelmed, overworked, or just plain exhausted, lemon balm can bring in a feeling of lightness and calm, so you can have space to unwind.

It doesn’t necessarily make you sleepy, it just gently reminds the nervous system that it doesn’t need to be on guard, which can be exhausting in and of itself. 

Most widely used for its ability to soothe and calm the digestive and nervous systems, lemon balm is a powerful yet gentle nervine you can add to teas, sauces, pesto, or this quick and easy dressing.

On top of all of that, its antiviral properties make it wonderful to add to cold and flu formulas while helping to support the body’s natural defenses. 

Enjoy a cup of lemon balm tea to dispel gas or cramping after a heavy meal, or simply to enhance digestion.

You can also make a cold infusion with lemon balm by putting 3-4 tablespoons of the dried leaves in a quart jar, filling it with water, closing the lid, and popping it in the fridge overnight. Strain in the morning and sip your chilled lemon balm tea throughout the day. 

Or in this case, add it to a punchy bright salsa verde you can use as a sauce for pretty much anything!

And if you’re really wanting to make your meals easier, make a double batch of the Lemon Balm Salsa Verde to use throughout the week. Just store it in a jar in the fridge for up to a week.

Run the jar under warm water to help melt the olive oil and make it smooth again and enjoy.