Lentil Salad from the South of France

  • 2 cups small French lentils (lentilles du Puy)
  • 7 cups cold water
  • 1 ½ tsp salt
  • 1 bay leaf
  • 4 garlic cloves, minced
  • Zest of one lemon
  • 1 tsp sea salt
  • 1 TB Dijon mustard
  • ¼ cup balsamic vinegar
  • ½ cup chopped red onion
  • ½ cup fruity extra-virgin olive oil
  • 1 cup fresh Italian parsley, minced
  • Freshly ground black pepper
  • 4 cups bitter salad greens

Rinse and pick over the lentils to remove any debris or pebbles. Soak in water for 1 hour, then drain. Combine the lentils, 7 cups cold water, salt and bay leaf in a saucepan. Bring to a simmer, and gently cook for about 15 minutes until tender. Drain. Remove bay leaf. Make dressing by whisking the garlic, lemon zest, salt, mustard, vinegar, onion, olive oil and pepper together in a salad bowl. Add the drained lentils and parsley, tossing well. Allow to rest for an hour before serving to combine flavors. Serve on a bed of greens.