Lentil Salad with Mustard Vinaigrette
Ronnie's Notes
A refreshing first course or buffet dish.
Tips: Second Thoughts Add 4–6 oz. chopped cooked shrimp or 1 cup of diced smoked turkey or ham.
Difficulty: Intermediate
Instructions
Rinse the lentils in a sieve under cold running water.
Drain them and place them in a saucepan.
Stick the cloves into the onion and put it into the pan.
Add the bay leaf and enough cold water to cover the lentils by 1”.
Bring the water to a boil, lower the heat, and simmer the lentils for about 15– or until they are tender.
Drain the lentils.
Discard the clove-stuck onion and the bay leaf.
Place the lentils in a bowl.
Add the zucchini, tomato, and shallots and toss the ingredients.
Combine the olive oil, red-wine vinegar, mustard, thyme, salt, and pepper in a small bowl and whisk these ingredients for a few seconds until they are well combined.
Pour the dressing over the salad and mix.