French lentil salad rolled up in kale leaves
French lentil salad
Place 1 ½ cups du Puy (or any kind of) French lentils in pot along with 1 bay leaf, 1 clove garlic and ¼ onion. Add in 3-4 cups water, and some salt and pepper. Simmer, uncovered, for 20 minutes. Do not overcook—mushy lentils are yucky, and you want these lentils to have a little bite to them. Strain lentils and let cool. Meanwhile, make your vinaigrette.
½ clove of garlic, minced
1 tsp. red wine vinegar
1 tsp. Dijon mustard
¼ cup olive oil
Salt and pepper
In a bowl, whisk together the garlic, vinegar, and mustard. Then whisk in the oil, adding it in slowly. The oils and vinegar should combine together (emulsify) and thicken. Taste, and add some lemon if the dressing isn’t zesty enough. Season with salt and pepper. Alternatively, you mix first ingredients in a small jar with a lid, add the olive oil, and shake like mad until it's emulsified. Et voila!
Now dice around ¼ cup each of purple onions, plum tomatoes (outside parts only), feta cheese, and flat leafed parsley. In a bowl mix your cool lentils, the diced veggies and feta cheese, and around 3 tablespoons of the vinaigrette. Taste. It's good, isn't it?
The lentil salad keeps for around 2 days in the fridge and is great for hot summer days or any time of year. The salad it délicieux on its own, or sometimes I place a tablespoon or so inside a kale leaf and roll it up for a little bundle of yum.
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