Umbrian Lentil Salad
Spring/Summer 2008 Girlfriend Getaways> Subscribe Now
Serves 4 to 6
2 tablespoons olive oil
½ pound Umbrian or French lentils
1 clove garlic, peeled
1 shallot, peeled
1 sprig thyme
1 bay leaf
Salt and ground black pepper
1 tablespoon balsamic vinegar
3 cups water
Lentil salad vinaigrette (recipe below)
½ cup radishes, halved
1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add lentils, garlic, shallot, thyme, bay leaf, and salt and pepper to taste; cook, stirring, until fragrant, about 1 minute. Add the vinegar and water and simmer, stirring occasionally, until lentils are al dente, about 30 minutes. Remove pan from the heat and set aside to let lentils cool in their cooking liquid to room temperature.
2. Remove and discard the garlic, shallot, thyme, and bay leaf. Using a sieve, drain cooking liquid from lentils and discard it. Transfer lentils to a large mixing bowl. Add the vinaigrette and toss. In a small bowl, toss the radishes with the remaining 1 tablespoon of oil, and salt to taste. Garnish with the radishes.
Lentil Salad Vinaigrette
Makes about 1/3 cup
¼ cup extra-virgin olive oil
Juice from ½ lemon
½ cup flat-leaf parsley, chopped
3 small shallots, peeled and chopped
Fleur de sel
Ground black pepper
Combine the oil, lemon juice, parsley, shallots, and fleur de sel and pepper to taste in a small bowl and whisk together.
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