Recipe: Cold Lentil Salad with Onion Vinaigrette

COLD LENTIL SALAD WITH ONION VINAIGRETTE

FOR THE ONION VINAIGRETTE:
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil, at room temperature
1 medium onion, chopped
FOR THE SALAD:
2 cups cooked lentils
3 tbsp. fresh lemon juice
1/2 tsp. dried thyme leaves
2 tbsp. finely chopped flat leaf parsley
2 tbsp. finely chopped mint
1/2 cup very thinly sliced celery
2 scallions, white part only, cut lengthwise in fine strips

Stir vinegar and salt together in a glass salad bowl. When the salt is dissolved, mix in the mustard until the mixture is smooth. Drop by drop, whip in the oil until the mixture is thick and pearly in appearance. Add the onion and stir together briefly.

Using your hands, dress the lentils with the onion vinaigrette, lifting the lentils softly and letting them drop from your fingers until all of them are coated with dressing. Add the lemon juice, thyme, parsley, mint and celery, working them through the lentils in the same fashion with your fingers. Scatter the scallion ribbons over the top, cover the bowl, and let the salad sit in a cool place for 15 minutes before serving.

Servings: 4
Adapted from source: the American Institute for Cancer Research