Warm Puy Lentil Salad
INGREDIENTS:
Lentils:
1 cup Puy Lentils, Washed and Picked Through
2 Ribs of Celery, One Cut in Half, One Finely Diced
1 Medium Sized Onion, Half Cut in 2 Pieces, Half Finely Diced
2 Carrots, Peeled and One Cut in Half, One Finely Diced
1 Clove Garlic, Minced and Pressed
4 Sprigs of Thyme
2 Strips of Bacon, Cut into Lardons
1/2 cup Parsley, Finely Chopped
Vinaigrette:
2 tbs Sherry Vinegar
1 tbs Dijon Mustard
2 tbs Hazelnut Oil
3 tbs Safflower or Peanut Oil
DIRECTIONS:
Soak the lentils in cold water for 1 hour. Strain and put them into a pot with a large pinch of salt, 1 celery rib, 1/2 onion, 1 carrot, the bay leaf, and sprigs of thyme. Cover the lentils with cold water. Bring the water to a boil, reduce to a simmer, cover, and cook for 15-20 minutes or until the lentils are tender (not mushy). Strain the lentils and remove the vegetables, bay leaf, and thyme.
Finely dice the remaining celery, 1/2 onion, and carrot. Over medium-high heat, fry the bacon pieces for 1-2 minutes then add the celery, onion, and carrot and reduce the heat to medium-low. Cook until the vegetables are softened and remove the pan from the heat.
Whisk together the vinegar and mustard in a small bowl. In a gentle stream, pour the oils in the bowl while continuously whisking. Toss the bacon, vegetables, and lentils together with the vinaigrette. Check the seasoning and serve either warm or cold.
 
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