Name: French Lentil Salad with Caraway and Radish
Total time: 1 h 15 min
Cuisine: FrenchEurope
Ingredients: 1 cup lentils (French Le Puy), picked over and rinsed; 1/2 small onion , studded with 2 whole cloves; 1 small carrot , peeled and cut in half; 1 medium rib celery , cut into thirds; 1 bay leaf; 1/2 teaspoon table salt; 2 tablespoons sherry vinegar; 3 tablespoons whole grain mustard; 1 tablespoon caraway seeds , lightly crushed; 2 medium cloves garlic , minced; Salt and ground black pepper; 1/2 cup extra-virgin olive oil; 4 radishes , minced; 1/4 cup minced fresh parsley leaves

Why This Recipe Works

When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit. It doubled the cooking time and gave the lentils a rather grainy texture. Subsequent tests with wine and tomato yielded similar results. This is because acids interfere with lentils' ability to bind with water. This in turn causes them to take longer to soften and to have a rather dry taste.

Before You Begin

Serve this hearty, piquant salad with grilled sausage, pâté, or roast duck.

Instructions

Bring first six ingredients plus 4 cups water to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 25 to 30 minutes.

Meanwhile, mix vinegar, mustard, caraway seeds, garlic, and salt and pepper to taste in a small bowl. Slowly whisk in oil to make vinaigrette; set aside.

Drain lentils, discarding vegetables. Add warm lentils to vinaigrette; toss to coat. Cool to room temperature; stir in radishes and parsley. Serve.

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Appears In

Magazine

March / April 1995

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