Lentil Salad with Classic Bistro Vinaigrette

from Gordon Hamersley of Hamersley Bistro, Boston

Serves 6

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INGREDIENTS:
For the Salad
2 teaspoons Olive oil
1 medium Carrot, cut into a small dice
1 medium Leek, cut into a small dice and washed well
4 cloves Garlic, finely chopped
1 teaspoon Chopped thyme
1 cup French lentils
3 cups Chicken broth
Salt
Pepper

For the Vinaigrette
1 tablespoon Dijon mustard
1 Shallot, finely chopped
1/4 cup Red wine vinegar
Salt
Pepper
3/4 cup Olive oil

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PREPARATION:
Heat the olive oil in a small saucepan over medium heat. Add the carrot, leek, garlic and thyme. Cook, stirring, for about 2 minutes. Add the lentils and stir to combine. Add the chicken broth and bring to a boil. Lower the heat and simmer until the lentils are tender, 35-40 minutes. Allow to cool and then drain.

In a small bowl, combine the mustard, shallot, red wine vinegar, salt and pepper to taste. Whisk in the olive oil in a slow steady stream until it’s all incorporated and an emulsion forms.

Place the lentils into a large bowl and add the vinaigrette to taste and toss and season with salt and pepper.