French Lentil Salad

I like this lentil salad best when the diced carrots, onions and fennel are sautéed in olive oil until just-tender, then mixed into the warm lentils along with the vinaigrette. The fennel isn’t necessary (well, neither are shoes) but it’s quite nice if you like it. You can also simmer the vegetables along with the lentils if you want to save a step but be sure to add them to the vinaigrette while warm, which helps them absorb the dressing. Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating. I use Spanish arbequina oil that’s fruity and really quite delicious. Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation. I like this lentil salad best when the diced carrots, onions and fennel are sautéed in olive oil until just-tender, then mixed into the warm lentils along with the vinaigrette. The fennel isn’t necessary (well, neither are shoes) but it’s quite nice if you like it. You can also simmer the vegetables along with the lentils if you want to save a step but be sure to add them to the vinaigrette while warm, which helps them absorb the dressing. Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating. I use Spanish arbequina oil that’s fruity and really quite delicious. Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation.

subheading: For the lentils:

1 ¼ cup (250g) French green lentilles du Puy

1 bay leaf

a few springs of fresh thyme

salt

1 carrot, peeled and finely diced

1 medium onion, peeled and finely diced

1 bulb of fennel, finely diced, optional

freshly ground pepper

subheading: For the vinaigrette:

1 tablespoon red wine or sherry vinegar

¼ cup (60ml) extra-virgin olive oil

⅛ teaspoon Dijon mustard

1 small shallot, peeled and minced

Directions at davidlebovitz.com

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