French Lentil Salad (NYT)

Lots of veg and herbs and a vinegrette with a nice bite

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sort through lentils, removing any small pebbles or stones.Then, rinse lentils well. Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small bundle to form a bouquet garni. Add lentil and bouquet garni to a large pot and add enough water to cover by 2 inches. Bring to a boil on high. Then, reduce heat to maintain a simmer. Cover and simmer until lentils are tender twelve to twenty minutes, depending on the type of lentils, discard the bouquet garni. Drain the lentils and rinse with cold water. Line a sheet pan with a paper towel and pour lentils out evenly onto the pan to dry and cool. While the lentils cook. Prepare the vinigrette in a large bowl combine vinegar, olive oil, mustard, honey, thyme leaves, half lemon juice, one tablespoon salt and two teaspoon pepper. Whisk, well. Add the shellots and garlic in mix well to combine. Stir in the carrots and radicchio to coat. Then, add the cooled lentils and toss again. Stir in the parsley, dill, tarragon, and half the lemon zest. Taste and adjust the seasoning for salt and pepper finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest. The salad can keep covered in the refrigerator for up 4 days.