Lentil Salad

Description

If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.) Serves 10 persons.

Ingredients

• 4½ cups (2 lbs.) black beluga lentils
• 1½ cups vinaigrette (see below)
• 1 cup (5 oz.) finely chopped shallots
• 1 cup (6 oz.) hazelnuts, roasted, skins rubbed off and coarsely chopped
• 4 tbsp. chopped parsley
• salt and freshly ground black pepper to taste

Vinaigrette

• 6 tbsp. sherry vinegar
• salt
• 1⅛ cup extra virgin olive oil
• 2 tsp. Dijon mustard
• Freshly ground black pepper

Directions

1. Rinse Lentils and pick over.
2. Place in a large saucepan and cover with 3 quarts cold water.
3. Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
4. (Time depends on freshness of Lentils; new crop can cook fast, so test often.)
5. Drain Lentils and transfer to a large bowl.