Lentil, Carrot and Fennel Salad with Walnut Vinaigrette

Ingredients

• ½ cup French green lentils
• 1 bay leaf
• ¼ cup medium sized red onion, diced
• 
2 cloves garlic, peeled and minced
• 2 carrots, peeled and julienned
• 1 bulb fresh fennel, cored and medium diced
• 
½ cup fresh parsley, chopped
• 
Salt
 and pepper
 to taste
• 1 – 2 tablespoons lemon juice
• ½ cup walnuts, chopped, optional
Walnut Vinaigrette:
• 

2 teaspoons dijon mustard
• 
4 tablespoons sherry vinegar
• 3 tablespoons walnut oil or olive oil
• Salt and pepper to taste

Instructions

1. Pick over the lentils, rinse and place them in a medium-size saucepan. Cover generously with cold water and add the bay leaf. Bring to a boil and reduce the heat and simmer until tender, 15 – 20 minutes. Keep an eye on them as you don't want them to overcook.
2. Meanwhile, chop the onion, garlic, carrots, fennel and parsley. If you are adding walnuts, prep those as well.
3. Make the vinaigrette. Whisk the sherry vinegar, mustard, salt and pepper together until dissolved. Add the walnut oil very slowly, by droplets, whisking continuously until emulsified. Set aside.
4. Drain the lentils when tender; remove the bay leaf. Pour into a large mixing bowl.
5. Immediately toss in the onions, garlic, carrots, fennel and parsley. Also add some salt and ground pepper. Add the walnuts and a tablespoon of lemon juice. Mix well.
6. Add the walnut vinaigrette. The lemon may be strong at first, but the lentils will absorb it. Toss in the parsley just before serving.

Notes