Featured RecipeMacaroni & Beef Casserole
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
from Pierre Franey's Cooking in America , page 302
Lentils, quick and easy to prepare, are high in protein, come in various colors, and are available throughout the year. This salad may be served warm or cold
INGREDIENTS8 cups water
1 pound dried lentils, washed in a colander and picked over
1 cup finely diced carrots
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
¾ cup olive oil
¼ cup red wine vinegar
1 cup finely chopped onions
4 tablespoons finely chopped chives or parsley
PREPARATION1. Place the water in a large saucepan. Add the lentils to the pan with the carrots, bay leaf thyme and salt to taste. Cover and simmer for 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
2. In a large bowl combine the mustard, olive oil, vinegar, chopped onions, chives and salt and pepper to taste. Blend well with a wire whisk. Add the lentils and blend well.