Best Ever Lentil Salad
Christy served this delicious salad at our 2017 Tastee Luncheon. French lentils keep their shape, they don’t turn to mush during cooking. You can find them in bulk bins at Lucky’s and Fresh Thyme markets here in St. Louis. Christy adapted this recipe from Cooking for Jeffery by Ina Garten.
2 T olive oil vinaigrette
2 leeks, white and light green parts, 1 T minced garlic (use a microplane)
cut in half-moons (about 2) 3 T good mustard (Dijon, spicy brown works)
2 carrots, peeled and diced small 5 T red wine vinegar, or a combination of red and white
16 oz, about 2¼ cups French lentils, 2 t kosher salt
rinsed and drained ½ t black pepper
1 small turnip
1 small onion, studded with 6 whole cloves
6 c water
2 t kosher salt
6 green onions, white and green parts, halved or quartered lengthwise if thick, then cut crosswise
½ c fresh parsley, chopped
Cook the lentils in a large, heavy pot such as a Dutch oven, heat olive oil on medium heat until
shimmery.
Stir in leeks to coat with fat, let gently cook, stirring occasionally, for about 5 minutes or until leeks are softened but not turning brown.
Stir in carrots and cook for another minute.
Stir in the lentils, turnip, onion, water and salt.
Bring to a boil. Adjust heat to maintain a simmer and cook, uncovered, until the lentils are tender, about 20 minutes.
Remove turnip and onion.
Drain the lentils, reserving the cooking liquid.
While the lentils cook, make the vinaigrette. Mix the garlic, mustard, vinegar, salt and pepper in a bowl.
Slowly whisk in olive oil.
Return the drained still-hot cooked lentils to the still-warm cooking pot.
Stir in the vinaigrette.
If the lentils seem a little dry, stir in some reserved lentil cooking liquid.
Stir in the green onions and parsley.
Serve warm immediately or transfer to the fridge and serve cold later.