SALADE CHAUD AUX LENTILS AVEC VINAIGRETTE A LA MOUTARDE (warm lentil salad with mustard vinaigrette, for six)


1 cup lentils de puy (French green lentils) picked over and rinsed

6 cups water

1 onion, chopped fine

3 bacon slices, chopped

1 garlic clove, halved

¼ teaspoon dried thyme

2 fresh flat leaved parsley sprigs plus ½ cup leaves, chopped fine

two carrots, diced fine (about ¾ cup)


For the vinaigrette:

2 teaspoons white wine vinegar

1-1/2 tablespoons Dijon mustard, or to taste

¼ cup olive oil

1 bunch arugula, coarse stems discarded and leaves washed well and spun dry



1.In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme and parsley sprigs and simmer, covered, 20 minutes. Stir in diced carrots and simmer mixture, covered, until lentils are tender, about 10 minutes. (Lentils can be made 2 days ahead and kept in cooking liquid, covered and chilled. Reheat lentils before proceeding with recipe.)

2. Make vinaigrette: Transfer 2 tablespoons lentil cooking liquid to a medium bowl and whisk in vinegar, mustard and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified.

3. Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.

4. Just before serving, arrange arugula decoratively around salad.


from The Best of Gourmet, 1996

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