French Lentil and Walnut Salad

Ingredients

• 1 cup dried French green lentils (Puy)
• 0.5 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
• 0.25 cup fresh flat-leaf parsley, chopped
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Instructions

1. 1

   Rinse the lentils thoroughly and place them in a medium saucepan covered by 3 inches of water.

2. 2

   Bring the water to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm.

3. 3

   While lentils cook, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then roughly chop.

4. 4

   In a small bowl, whisk together the champagne vinegar, Dijon mustard, minced shallot, salt, and pepper.

5. 5

   Slowly stream the olive oil into the vinegar mixture while whisking constantly to create an emulsified dressing.

6. 6

   Drain the lentils well and transfer them to a large mixing bowl while they are still warm.

7. 7

   Toss the warm lentils with the dressing, celery, toasted walnuts, and fresh parsley.

8. 8

   Let the salad sit for at least 15 minutes to allow the flavors to meld before serving at room temperature.