Lentil Salad with Maple Balsamic Vinaigrette
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 179.
Servings: 8 servings
- 1 1/2 cups French green lentils (de Puy)
- 1 bay leaf
- 1 carrot peeled and shredded
- 1 red bell pepper cored and 1/2 inch diced
- 1/8 cup chopped scallion greens
- 1/8 cup chopped parsley
- 1/2 cup raisins roughly chopped
- 1 cup walnuts toasted and chopped
Maple - Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt
- ground black pepper to taste
- 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.
This salad tastes best served at room temperature on the same day it is made.