This flexible salad relies on pantry staples and long-lasting veggies, so it’s easy to keep the ingredients around for making on the fly. It’s also the perfect place to use infused olive oils, especially herby ones like tarragon oil.
Recipe information
Yield
SERVES 6 TO 8
Ingredients
Preparation
Step 1
Bring a medium pot of well-salted water to a boil and rinse the lentils in two or three changes of water. And the lentils to the pot and cook just until tender, about 25 minutes. Drain well and set aside.
Step 2
Position a rack in the center of the oven and heat to 400°F.
Step 3
Pile the celery, root vegetables, and thyme on a large rimmed baking sheet and drizzle with 2 tablespoons of the oil and 1/2 teaspoon salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Roast the vegetables, stirring after 10 minutes or so, and continue to cook until tender and golden on the edges, about 15 minutes longer.
Step 4
Combine the lentils, vegetables, and parsley in a large bowl. Drizzle with the vinegar and another 1 tablespoon oil and toss to combine. Taste and add more vinegar, oil, or salt as desired.
Step 5
Serve right away or refrigerate for up to 3 days. If making ahead, let it come to room temperature before serving; you may also want to refresh the salad with a little extra olive oil.
