Lentil Salad With Garlic Vinaigrette
serves 2-4
Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.
1 cup green lentils, rinsed and picked through
1 carrot, peeled and cut into 4 pieces
1/2 small onion, halved
1 rib celery, cut into 4 pieces
1 bay leaf
1/2 teaspoon kosher salt
2 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
4 tablespoons olive oil
prep: 10 minutes
total: 45 minutes
large saucepan
small bowl
whisk
1. Put the lentils, carrot, onion, celery, bay leaf and salt in a large saucepan. Add enough cold water to cover by 2 inches. Bring the water to a boil over high heat. Lower the heat and simmer until the lentils are tender but not falling apart, 20-25 minutes.
2. In a small bowl, mix together the vinegar, mustard and minced garlic. Season with a sprinkling of salt and pepper. Whisk in the oil until the vinaigrette emulsifies.
3. Drain the lentils and discard the vegetables. in a large bowl, toss the lentils with the vinaigrette. Serve warm or at room temperature.
2. In a small bowl, mix together the vinegar, mustard and minced garlic. Season with a sprinkling of salt and pepper. Whisk in the oil until the vinaigrette emulsifies.
3. Drain the lentils and discard the vegetables. in a large bowl, toss the lentils with the vinaigrette. Serve warm or at room temperature.
0
