This Simple Lentil Salad is a favorite recipe from Richard Olney’s book Lulu’s Provencal Kitchen. It uses a ton of garlic, but you’d never know it. It’s great with grilled salmon or chicken instead of potatoes, or even as a starter.
- In a heavy bottom pot, add the lentils and enough boiling water to cover the lentils by 1-inch. Add garlic and salt, then cover and reduce heat to simmer. The lentils should be tender after about 1 hour.
- While the lentils are cooking, make the vinaigrette. In a serving bowl, add the mustard then beat in the vinegar, salt and pepper. Then gradually, one tablespoon at a time, beat in the oil. Taste as you go. If you want to cut back a little on the oil, a good trick is to substitute one of the tablespoons of oil with water.
- When the lentils are cooked, they should be soft but still hold their shape, drain them and pick out the garlic. Pour into the bowl with the prepared vinaigrette, and season with a little salt and pepper. Serve warm.
- 1¾ cups small French lentils, picked over and washed
- 1 head of garlic, cloves smashed and peeled
- Salt, to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper, to taste
- 4 to 5 tablespoons olive oil