French | Lentil Salad with Sherry Walnut Vinaigrette

Posted on May 6, 2014

This makes a lot, you might want to cut it in half. You can omit the bouquet garni and it still turns out good.

Yield: 8 servings

Ingredients

2 cups French lentils, rinsed in cold water

1 bouquet garni

1 small onion, finely chopped

1 garlic clove, smashed

1 stalk celery, finely chopped

2 small carrots, finely chopped

1/2 cup toasted walnut oil

4 tablespoons sherry

4 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1 small shallot, finely chopped

salt, to taste

ground black pepper, to taste

1 teaspoon sugar or less

2 tablespoons chopped capers

1/2 pound mixed baby greens, crisped

3 ounces walnuts (about 1/2 cup), toasted

 

Method

Place the rinsed lentils in a saucepan with salted water to cover by an inch. Bring to a boil, skim off the foam, and add the bouquet garni, onion, carrot, celery, and garlic. Lower the heat, cover the pot, and simmer until the lentils are tender, about 25 minutes. Drain, remove the garlic and bouquet garni, and chill.

Whisk the oil, sherry, mustard, and vinegar together in a large mixing bowl. Add the shallot, salt, pepper, and sugar to taste. Add the capers and chilled lentils and toss well. Serve on individual chilled plates on a bed of greens sprinkled with toasted walnuts.

 

(Ref. Home Chef's "Lentil Salad with Sherry Walnut Vinaigrette" recipe, "Paris Bistro" class.)