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.
|8||garlic cloves, peeled|
|½||onion, peeled but intact|
|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|
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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