My uncle Bob, an artist and a designer, has lived in Paris most of his adult life. The last time I visited him, he took me to a small, favorite bistro near his atelier in the 14th arrondissement. We began our meal with a simple, cold green lentil salad, a popular appetizer all over France.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Rinse the lentils thoroughly, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with water to cover by 2 inches. Cover and cook on low for about 2 hours, or until the lentils are tender but still have texture. They should be al dente, so do not overcook them or they will turn to mush. Drain the lentils.
Step 2
In a small bowl, whisk together the oil and vinegar, and add salt and pepper to taste. Press the garlic into the dressing and mix thoroughly.
Step 3
Mix the dressing thoroughly into the lentils while they are still warm, then top with the finely chopped onion.
Step 4
Serve at room temperature.
Suggested Beverage
Step 5
I think I would enjoy a lively Pinot Noir with this dish (or all by itself, for that matter).
