TLC Cooking "Emeril's French Lentil Salad with Carmody Reserve"

Emeril's French Lentil Salad with Carmody Reserve

YIELD 4 servings

INGREDIENTS

6 tablespoons	extra-virgin olive oil, divided
1/2	onion, chopped
1	small carrot, peeled and halved
1 rib celery plus 3 tablespoons	finely diced celery
8 ounces	Italian, Beluga or French lentils, rinsed under cold water and picked over
1 quart	chicken stock
2	bay leaves
1	sprig fresh thyme
2 tablespoons	minced shallots
2	plum tomatoes, seeded and diced fine
1/4 cup	sherry vinegar
2 tablespoons	chopped parsley
1 tablespoon	chopped basil
1 tablespoon	Dijon mustard
Salt and freshly ground black pepper
1	head frisee lettuce, washed and separated
2	heads Belgian endive, julienned
Carmody Reserve Cheese
Hearty whole grain bread for serving

PREPARATION:

Method

In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion, carrot, and
celery rib, and cook, stirring, until golden brown. Add the lentils, chicken stock, bay
leaves and thyme and bring to a boil. Reduce the heat to medium-low and simmer until
lentils are just tender yet still firm, about 30 minutes. Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables. Place the lentils in a large heatproof mixing bowl and set aside to cool slightly. Add the shallots, diced celery, and tomatoes.
In a small bowl, combine the sherry vinegar, parsley, basil, Dijon mustard and remaining olive oil and whisk to combine. Toss half of the vinaigrette with the lentils. Season with salt and pepper, to taste.
In a small bowl toss the frisee and the endive with the remaining vinaigrette. Divide the lettuce evenly between 4 bowls. Spoon 1 cup of warm lentils on top of the frisee. Shave or slice the cheese onto the top of the lentils. Serve with slices of warm bread.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pass the Cheese, Please Episode of Emeril Green.

This recipe appears in: Salads

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