MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Lentil Salad
 Categories: Beans, Herbs, Vegetables, Citrus
      Yield: 9 Cups

  1 1/2 c  Dried lentils
      5    Thyme sprigs; plus:
      2 ts Thyme leaves
      5 sm Rosemary sprigs
      2    Fresh bay leaves
    1/4 c  Red wine vinegar
      3 tb Extra-virgin olive oil;
           - more to taste
      1 tb Dijon mustard
      2 ts Honey
      1 lg Lemon; zested, juiced
           Salt
           Pepper; fresh cracked
      2 md Shallots; trimmed, halved,
           - sliced lengthwise
      3 cl Garlic; minced
      3 md Carrots; thin sliced
      1 sm Head radicchio; halved,
           - cored, thin sliced
      1 lg Bunch parsley leaves &
           - stems; fine chopped
      1 tb Dill; rough chopped
      2 ts Tarragon leaves; chopped

  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. While not essential, this will make it easier to
  discard the herbs after cooking.

  Add lentils and bouquet garni to a large pot and add enough water
  to cover by 2". Bring to a boil on high then reduce heat to
  maintain a simmer. Cover and simmer until lentils are tender, 12 to
  20 minutes, depending on the type of your lentils. Discard the
  bouquet garni. Drain the lentils and rinse with cold water. Line a
  sheet pan with a towel and pour lentils out evenly onto the pan to
  dry and cool.

  While the lentils cook, prepare the vinaigrette: In a large bowl,
  combine vinegar, olive oil, mustard, honey, thyme leaves, half the
  lemon juice, 1 tb salt, and 2 ts pepper; whisk well. Add the
  shallots and garlic and 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 seasonings for salt and pepper. Finish with a
  generous drizzle of olive oil, lemon juice to taste, and a few more
  pinches of lemon zest. This salad can keep covered in the
  refrigerator for up to 4 days, but it likely won't last that long.
  The flavor will improve with time, but you will need to readjust
  the seasoning again upon serving.

  Recipe by Lisa Donovan

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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