Pugliese Lentil Salad
In the heel of Italy, legumes are the backbone of the table. This preparation relies on the contrast between the earthiness of the pulse and the bite of raw aromatics.
Texture is everything.
Use a French green or small brown variety that holds its shape. If you let them turn to mush, the salad will lose its character.
- heavy-bottomed saucepan
- fine-mesh sieve
- mixing bowl
What goes in.
- 1.5 cupsdried brown or green lentils, rinsed
- 1bay leaf
- 1/2red onion, sliced paper-thin
- 1/2 cupfresh Italian parsley, roughly chopped
- 4 tbspextra virgin olive oil
- 2 tbspred wine vinegar
- to tastesea salt and cracked black pepper
Dress while warm
The open pores of the lentils soak up the vinegar and olive oil exclusively while they are cooling down. Mixing them once they are fridge-cold results in a disconnected, oily salad.
The method.
Boil the lentils
Place lentils and the bay leaf in a saucepan covered by two inches of water. Bring to a boil, then reduce to a simmer until tender but firm to the bite, about 20 to 25 minutes.
Drain and season
Drain well, discard the bay leaf, and transfer the hot lentils to a bowl. Immediately toss with the red wine vinegar and half of the salt.
Fold in aromatics
Let the lentils sit for ten minutes. Fold in the red onion, parsley, and olive oil. The onion will lose its aggressive raw sting as it macerates in the warm lentils.
Finish
Adjust salt and add black pepper. Serve at room temperature.
Other turns to take.
With Cherry Tomatoes
Add one cup of halved cherry tomatoes for a bright acidity that cuts through the starch.
With Celery
Add two stalks of celery, finely diced, for an extra crunch.
When it doesn't go to plan.
Do not salt the water while the lentils are boiling, as this can toughen their skins.
If the salad tastes flat, add a tiny splash more vinegar; the acidity needs to be noticeable to balance the earthiness.
Use the highest quality olive oil you have, as it serves as both a sauce and a primary seasoning.
The ones that keep coming up.
Can I use canned lentils?
You can, but the texture will be softer and they will not absorb the dressing as well. If you must use canned, rinse them thoroughly and warm them in a dry pan for a minute before dressing.
How long does this keep?
It holds well in the refrigerator for two days, though the onion will become more pungent over time.
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