Warm Lentil Salad with Sausage
- 1 1/2 cups (10 oz) French lentils (also known as du Puy lentils)
- 3 fresh thyme sprigs
- 2 bay leaves
- 3 cloves garlic, smashed
- 1/4 tsp black peppercorns, whole
- 1 small onion, peeled
- 1 small carrot, peeled and split lengthwise (forgot to do that)
- 8 oz. smoked sausage (kielbasa works)
- 1 cup dry white wine or dry white vermouth
- 2 1/2 tbsps red wine vinegar, more as needed
- 2 tsp Dijon mustard
- kosher salt
- 3 tbsps extra-virgin olive oil
- 3 tbsps walnut oil (didn’t have this on hand, so I used olive oil)
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup scallions, finely chopped
- freshly ground black pepper
- Produce
- Bay leaves (2)
- Carrot, small (1)
- Flat-leaf parsley, fresh (1/4 cup)
- French lentils (1 1/2 cups)
- Garlic (3 cloves)
- Onion, small (1)
- Scallions (1/4 cup)
- Thyme, fresh sprigs (3)
- Meat
- Sausage, smoked (8 oz.)
- Condiments
- Dijon mustard (2 tsp)
- Red wine vinegar (2 1/2 tbsps)
- Cooking & Baking
- Black pepper, freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (3 tbsps)
- Peppercorns, black whole (1/4 tsp)
- Walnut oil (3 tbsps)
- Beer, Wine & Liquor
- White wine or dry white vermouth, dry (1 cup)
Preparation
Read recipe preparation on userealbutter.com
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Published February 3, 2010 (3 years ago).
2 people saved this recipe.
