Shared by Frankie Wallach
Shared by Frankie Wallach
Lentil Salad with Vinaigrette
Yield: 6-8 servingsTime: 35 minutes
Lentil Salad with Vinaigrette
Yield: 6-8 servingsTime: 35 minutesFamily Journey
Warsaw, PolandParisAuschwitz
Paris
In filmmaker Frankie Wallach’s family, the Rosh Hashanah table is a mix of Ashkenazi and French dishes. This lentil and vinaigrette salad is one of the French touches her mom Yankelle added to the menu, alongside her grandmother’s matzah balls in beef broth, tender beef served with mustard and pickles, and a honey-soy chicken.
Read more of Frankie’s family story in “The Grandmother Who Survived Auschwitz by Peeling Potatoes”
Ingredients
- 2 cup black lentils
- 4 cups water
- Kosher salt
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey, optional
- 1 small shallot, minced
- Freshly ground black pepper
- 1 bunch scallion, finely chopped
Preparation
Step 1
Rinse the lentils in cold water and add to a small pot. Cover with 4 cups of water, add a tablespoon of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook for 25-30 minutes, until the lentils are tender but still have a slight bite. Drain the lentils and rinse with cold water to stop the cooking.
Step 2
Prepare the vinaigrette: In a small bowl whisk together the oil, vinegar, mustard, honey, shallot, salt and pepper to taste, and 1 tablespoon of water. Taste and adjust seasonings.
Step 3
In a large bowl mix together the lentils, vinaigrette, and scallions. Toss lightly to combine and serve.
