Lentil Salad

(Salade de Lentilles)

While enjoying a wine tasting at Chateau Thivin in Beaujolais, we were also treated to a harvest lunch that included this hearty salad.

Lentil Salad
For this salad, use only the best: tiny, earthy lentilles du Puy from the Haute-Loire in France.
Yield: serves 6-8

Ingredients

  • 1 lb. lentilles du Puy, picked over and rinsed
  • 1 medium yellow onion, peeled and halved
  • 6 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1⁄4 cups dijon mustard
  • 1⁄4 cups red wine vinegar
  • 5 tbsp. peanut oil
  • Salt and freshly ground black pepper
  • 3 shallots, peeled and thickly sliced

Instructions

  1. Put lentils into a large pot, cover with cold water by 1 12", and add onion halves, parsley, thyme, and bay leaf. Bring to a boil over high heat, reduce heat to medium-low, and simmer until lentils are tender, about 15 minutes.
  2. Meanwhile, to make the dressing, put mustard, vinegar, and oil into a large bowl. Season to taste with salt and pepper and stir with a wooden spoon until just combined but not emulsified. Set dressing aside.
  3. Drain lentils, then remove and discard bay leaf, thyme, parsley, and onions. Transfer warm lentils to the bowl with dressing, add shallots, and toss with a wooden spoon until lentils are evenly coated. Adjust seasonings. Serve at room temperature.