lentil salad

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Lentil Salad with Herbs and Fennel

From the collection

Introduction

While this salad can be served on its own or as accompaniment to grilled chicken or seafood, it also serves as a base for all manner of additional ingredients — sliced radishes, tomatoes, feta cheese, walnuts, pickled onions, etc. The salad should be tasted before serving and adjusted for salt and acidity, which will mellow as the salad sits.

Ingredients

3 qt. water
8 garlic cloves, peeled
3 bay leaves
½ onion, peeled but intact
~ Kosher salt
2 cups du Puy (French) lentils
2 Tbsp. white-wine vinegar
3 Tbsp. fresh lemon juice
~ Large pinch of sugar
½ cup extra-virgin olive oil
~ Salt and freshly ground pepper
1 Tbsp. minced fresh thyme or savory
½ cup chopped fresh flat-leaf parsley
1 large fennel bulb, diced

Steps

  1. Combine the water, garlic, bay leaves, onion, and 1 tablespoon salt in a large pot and bring to a boil. Add the lentils, return to a simmer, and reduce the heat to medium, or just enough to maintain a slow but steady simmer. Cook until the lentils are tender, 25 to 35 minutes. Drain, discard the onion and bay leaves, transfer the garlic cloves to a small bowl, and spread the lentils onto a baking sheet to cool.
  2. With a fork, mash the garlic cloves to a paste. Add the vinegar, lemon juice, and sugar and whisk together; whisk in the olive oil until emulsified. Adjust seasoning with salt and pepper.
  3. In a large mixing bowl, combine the cooled lentils, thyme, parsley, and fennel. Drizzle the vinaigrette over the lentils and fold the mixture with a large rubber spatula until well blended. Adjust the seasoning to taste (the lentils should taste fairly salty; the seasonings will mellow as the salad sits).
  4. Refrigerate until ready to serve.

Notes

For more great recipes and tips, read Matthew Card’s feature on fresh summer cooking.

This content is from the Matthew Card collection.

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