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French Lentil Salad

Serves 4 to 6

Ingredients

2 cups small French lentils, picked over, rinsed, soaked in water to cover for 1 hour and drained
7 cups cold water
1-1/2 teaspoons salt
1 bay leaf

Dressing:
4 cloves garlic, chopped
Shredded zest of 1 lemon
1 teaspoon salt
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup chopped red onion
1/2 to 3/4 cup mild extra-virgin olive oil, preferably French
Freshly cracked pepper to taste
1 cup fresh Italian parsley leaves, chopped
4 cups bitter greens, such as dandelion, frisée or arugula, or 4 to 6 butter lettuce leaves

Method

Combine the drained lentils, water, salt, and bay leaf in a 3-quart saucepan. Bring to a simmer, skimming off any foam as it appears. Cook just below a rolling simmer for 12 to 15 minutes. The lentils should be tender and still hold their shape. Drain well and remove and discard the bay leaf.

To make the dressing, in a salad bowl, combine the garlic, lemon zest, salt, mustard, vinegar, onion, olive oil, and pepper, whisking well.

Add the drained lentils to the bowl with the dressing and the parsley and toss to mix well. Set aside for 1 hour before serving. Serve on a bed of bitter greens or on individual plates atop butter lettuce leaves.