This salad will hold your interest from the first bite to the last. French lentils are smaller than regular lentils and have a nice mouthfeel because they retain their shape when cooked.
Serves 6
Time: 50 minutes
1 cup French lentils
1¾ cups water
1¼ cups fresh orange juice
1 teaspoon salt
1½ cups quartered and thinly sliced red onions
2 celery stalks, thinly sliced diagonally
½ cup chopped fresh parsley
3 tablespoons chopped fresh basil
2 or 3 navel oranges or 4 clementines or tangerines, segmented
½ cup chopped toasted walnuts or pistachios, or sliced toasted almonds
2 tablespoons orange juice
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups baby greens, mesclun, or spinach and radicchio
1 tablespoon olive oil
Sliced red radishes, for garnish (optional)
In a covered saucepan, bring the lentils, water, orange juice, and salt to a boil. Lower the heat and simmer until the lentils are tender but not mushy, about 30 minutes. Drain the lentils.
While the lentils cook, put the onions, celery, herbs, oranges, and nuts in a mixing bowl. Set aside.
Make the dressing: Whisk together the orange juice, olive oil, and lemon juice.
Add the warm drained lentils and the dressing to the mixing bowl and toss well. Add salt and/or more lemon juice to taste. In a separate bowl, toss the salad greens with the olive oil.
Arrange the greens on a platter or individual plates and spoon on the lentil mixture. Garnish with sliced radishes, if using.
Focaccia Pugliese or your favorite flatbread goes well with this salad.