French Lentil and Walnut Salad
A crunchy salad featuring toasted walnuts, celery, and a champagne vinegar dressing.
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Ingredients
- 1 cup dried French green lentils (Puy)
- 1/2 cup walnut halves
- 2 stalks celery stalks, finely diced
- 1 small shallot, minced
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Rinse the lentils thoroughly and place them in a medium saucepan covered by 3 inches of water.
- 2
Bring the water to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm.
- 3
While lentils cook, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then roughly chop.
- 4
In a small bowl, whisk together the champagne vinegar, Dijon mustard, minced shallot, salt, and pepper.
- 5
Slowly stream the olive oil into the vinegar mixture while whisking constantly to create an emulsified dressing.
- 6
Drain the lentils well and transfer them to a large mixing bowl while they are still warm.
- 7
Toss the warm lentils with the dressing, celery, toasted walnuts, and fresh parsley.
- 8
Let the salad sit for at least 15 minutes to allow the flavors to meld before serving at room temperature.
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