Lentil and Feta Salad

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If you would like to prepare this salad in advance, cook the lentils ahead and toss them with the dressing.  They will keep well for several days.  Just before you are ready to serve the salad, chop the parsley and add it with the feta.

Serves 4 to 6
25 minutes preparation time, plus 30 or so minutes cooling time

2 cups small French lentils
2 1/2 teaspoons sea salt, divided
1/2 shallot, minced (about 3 tablespoons)
1/4 teaspoon freshly ground black pepper
1/4 cup cider vinegar
1/2 cup olive oil
1/2 cup (or more) fresh Italian flat-leaf parsley, finely chopped
1/2 pound feta
salad greens for serving (optional)

In a medium saucepan, generously cover the lentils with water.  Bring them to a boil, add about a teaspoon of the salt, and let them simmer until they are tender to the bite but still hold their shape, 15 to 20 minutes.

Meanwhile, make the dressing.  Wisk together the shallots, remaining salt, pepper, and cider vinegar.  Wisking continuously, slowly add the olive oil.  Adding the oil slowly will ensure that it emulsifies, that is, fully integrates into the vinegar.

When the lentils are cooked, drain the water and pour the lentils into a large bowl.  Immediately add the dressing (you may not need all of it), and stir.  Put the lentils aside to cool for at least half an hour.  If you are making the lentils ahead, cover them at this point and store them in the refrigerator for up to a few days.  When the lentils are cool, crumble the feta into the salad, leaving it in fairly large chunks.  Add the parsely and mix.  Serve over salad greens, if you like.

 

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