The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a saucepan, bring the lentils, 3 cups of water, and 1/2 teaspoon of the salt to a simmer. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
Step 2
Meanwhile, rinse, drain, and chop the escarole (about 6 cups). To prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
Step 3
In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining 1/2 teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.
Step 4
When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the walnuts. Decorate with lemon wedges, or offer vinegar at the table.
Variation
Step 5
In place of fresh fennel, use 1 1/2 cups thinly sliced celery.
Ingredient Note
Step 6
French lentils (also called du Puy lentils) are small and dark. They cook quickly and hold their shape nicely. Look for French lentils where other lentils are sold in your market.
Serving & menu ideas
Step 7
Decorate French Lentil Salad with tomato wedges and chèvre or feta. Serve with Asparagus Avgolemono (page 130) and crusty French or Italian bread with good olive oil for dipping.
