Lentil Salad with Lemon-Rosemary Vinaigrette

By mm_food4me

Ingredients

• For the vinaigrette:
• Juice of 2 lemons (about 1/4 cup}
• 1 tablespoon of fresh minced rosemary
• fine sea salt
• 1/2 cup of extra virgin olive oil
• For the lentils:
• 3 cups of coarsely chopped carrots
• 2 shallots, cut lengthwise into thin wedges
• 2 tablespoons of extra virgin olive oil
• Fine sea salt and freshly ground black pepper
• 1 1/2 cups of small brown lentils, or French green Puy lentils
• 1 bay leaf
• 1 clove of garlic, crushed flat but left whole

Details

Servings 4
Adapted from treehugger.com

Preparation

Step 1

1. To make the vinaigrette, in a bowl, whisk together the lemon juice, rosemary and 1 teaspoon salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

2. Preheat the oven to 425 degree F. add the carrots and shallots to a baking dish and drizzle with the olive oil, and toss to coat. Season 1/2 teaspoon salt and a grinding of pepper. Spread out into a single layer.

3. Roast until browned in spots and tender, but not mushy, about 20 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

4. Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium -low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender, but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

5. Transfer lentils to a large salad bowl, and add the carrots and shallots. Pour the vinaigrette over the salad, and toss gently to combine. Serve warm.