From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 179.
Prep Time1 hourhr
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 8servings
Author: Catherine Christiano
Ingredients
1 1/2cupsFrench green lentils (de Puy)
1bay leaf
salt
1carrotpeeled and shredded
1red bell peppercored and 1/2 inch diced
1/8cupchopped scallion greens
1/8cupchopped parsley
1/2cupraisinsroughly chopped
1cupwalnutstoasted and chopped
Maple - Balsamic Vinaigrette
3tablespoonsbalsamic vinegar
1tablespoonfresh lemon juice
1tablespoonmaple syrup
1/4cupolive oil
3/4teaspoonkosher salt
ground black pepper to taste
Instructions
Fill a 4 quart saucepan with water, add lentils and bay leaf. Bring to a boil, reduce heat and simmer, partially covered until lentils are tender but not mushy, about 18 - 20 minutes. Drain well and rinse with cold water. If desired, stir in a few pinches of salt.
Once lentils are cool, add to large serving bowl with carrots, red pepper, scallions, parsley, and raisins.
To make dressing, add all ingredients to small bowl; whisk to combine.
Just before serving, add dressing to salad; toss. Garnish with toasted walnuts.
Notes
This salad tastes best served at room temperature on the same day it is made.