French Lentil Salad
By Lisa Donovan · cooking.nytimes.com
35 minMakes 9 cups
A bright, herbaceous salad of tender French lentils tossed with shallots, carrots, radicchio and fresh herbs in a Dijon vinaigrette.
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| prepSort lentils, removing pebbles; rinse well. | ||||||
| prepTie thyme sprigs, rosemary sprigs and bay leaves together with kitchen twine to form a bouquet garni. | ||||||
| 300 g dried French green lentils | Simmer lentils with bouquet garni 12–20 min until tender | Discard bouquet garni, drain & cool lentils on towel | Add cooled lentils & toss | Stir in parsley, dill, tarragon & half the lemon zest | Taste, adjust salt & pepper, finish with olive oil, lemon juice & zest to taste | |
| 5 thyme sprigs | ||||||
| 5 small rosemary sprigs | ||||||
| 2 fresh bay leaves | ||||||
| 60 ml red wine vinegar | Whisk vinegar, oil, mustard, honey, thyme leaves, half the lemon juice, salt & pepper | Stir in shallots & garlic | Stir in carrots & radicchio to coat | |||
| 45 ml extra-virgin olive oil, plus more to taste | ||||||
| 1 tablespoon Dijon mustard | ||||||
| 2 teaspoons honey | ||||||
| 1 large lemon, zested and juiced (about half the juice for vinaigrette, remainder to taste) | ||||||
| Salt and freshly cracked black pepper | ||||||
| 2 medium shallots, trimmed, halved and sliced lengthwise (about 170 g) | ||||||
| 2 to 3 small garlic cloves, minced | ||||||
| 3 medium carrots, thinly sliced (about 225 g) | ||||||
| 1 small head radicchio, halved, cored and thinly sliced (about 170 g) | ||||||
| 1 large bunch parsley leaves and stems, finely chopped (about 115 g) | ||||||
| 1 tablespoon roughly chopped dill | ||||||
| 2 teaspoons chopped tarragon leaves | ||||||
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