1 cup lentils (preferably French lentils du Puy)
1 tbsp Dijon mustard
1 tbsp coarse seeded mustard
Juice of ½ juicy lemon
2 tbsp white wine vinegar
¼ cup extra virgin olive oil
Coarse sea salt
1 small red onion, finely diced
1 cup halved yellow cherry tomatoes
¼ cup roughly chopped Italian parsley
1. Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside.
2. In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil, and a large pinch of salt. Add the vinaigrette to
the lentils along with the onion, tomatoes, and parsley. Season the salad to taste with salt and more lemon or olive oil if you like. This salad is best if it’s allowed to sit for at least ½ hour and served at room temperature.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.