Lentil Salad with Persillade

Name: Lentil Salad with Persillade
Cuisine: European
Ingredients: 300 g (1½ cups) French green lentils, rinsed and picked through; 1 medium shallot, finely chopped; 1 bay leaf; salt; 120 g (½ cup) Persillade, 1 recipe; 2 Tbsp red wine vinegar, or white wine vinegar; 20 g (1 cup) fresh flat-leaf parsley leaves; 6 garlic cloves; ½ cup extra-virgin olive oil; salt; fresh ground black pepper

2 steps

Updated at: Thu, 17 Aug 2023 01:43:30 GMT

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Ingredients

6 servings

300gFrench green lentils

rinsed and picked through

1shallot

medium, finely chopped

1bay leaf

salt

120gPersillade

1 recipe

2 Tbspred wine vinegar

or white wine vinegar

Persillade

20gfresh flat-leaf parsley leaves

6garlic cloves

½ cupextra-virgin olive oil

salt

fresh ground black pepper

Instructions

Persillade

Step 1

In food processor, combine parsley, garlic, and oil. Pulse until finely chopped. Season with salt and pepper to taste.

Lentils

Step 2

In a lg saucepan, over med-high heat, combine lentils, shallot, and bay leaf. Cover with enough water to come 3-4 inches above lentils. Bring to a boil, season generously with salt, and reduce heat to simmer. Cook until the lentils are just tender, 30-35 min. Drain through a fine mesh sieve and transfer lentils to a med bowl, discarding bay leaf. Add the persillade and vinegar and stir to combine.