French Lentil Salad with Caraway and Radish
NOTE: French
green lentils take longer to cook than the standard brown variety
but keep their shape better, making them the best choice for
salads. Ignore warnings about not adding salt to legumes,
especially lentils, as they cook. Although the salt may slightly
slow down water absorption and add 5 or 10 minutes to the cooking
time, it develops and strengthens the flavor of the lentils and
should be added at the start along with the aromatics. Serve this
hearty, piquant salad with grilled sausage, roast duck, or pâté. It
works well as is or over a bed of salad greens. Serves
four.
1 cup French Le Puy lentils, picked over and rinsed
1/2 onion, halved and studded with 2 whole cloves
1 carrot, peeled and halved
1 celery stalk, cut into thirds
1 bay leaf
Salt
2 tablespoons sherry vinegar
3 tablespoons whole-grain mustard
1 tablespoon caraway seeds, lightly crushed
2 garlic cloves, minced
Ground black pepper
1/2 cup extra-virgin olive oil
4 radishes, minced
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Bring lentils, clove-studded onion, carrot, celery, bay leaf, 1/2 teaspoon salt, and 4 cups water to boil in medium saucepan. Boil for 5 minutes, reduce heat, and simmer until lentils are tender but still hold their shape, 25 to 30 minutes.
2. Meanwhile, mix vinegar, mustard, caraway seeds, garlic, and salt and pepper to taste in large bowl. Slowly whisk in oil to make vinaigrette; set aside.
3. Drain lentils, discarding vegetables and bay leaf. Add warm lentils to vinaigrette and toss to coat. Cool to room temperature. (Lentil salad can be covered and set aside for several hours). Stir in radishes and parsley and serve immediately.