Lentil Salad with Knockwurst
- SERVINGS: 6
Be sure to cook the lentils for this dish only until they're just tender because they'll continue to cook slightly as they cool in the aromatic cooking liquid.
- 5 flat-leaf parsley sprigs, stems reserved and leaves coarsely chopped
- 1 leek, green part only
- 1 bay leaf
- 1 pound French green lentils (2 cups), rinsed and picked over
- 1 large yellow onion, halved lengthwise
- 1 celery rib, halved crosswise
- 1 large carrot, halved crosswise
- 2 quarts cold water
- 1 pound cooked knockwurst, casing removed, sausage sliced 1/4 inch thick
- 1 small red onion—thinly sliced crosswise, rinsed in cold water and patted dry
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- Salt and freshly ground white pepper
- 3 tablespoons extra-virgin olive oil
- Tie the parsley stems, leek green and bay leaf together with kitchen string. Place the herb bundle in a large saucepan and add the lentils, onion, celery, carrot and water and bring just to a boil. Reduce the heat and simmer, skimming frequently, until the lentils are just tender, about 30 minutes. Remove from the heat and let the lentils cool to room temperature.
- Drain the lentils. Pick out and discard the herb bundle and vegetables. In a large bowl, toss the lentils with the chopped parsley, knockwurst, red onion and garlic. In a small bowl, whisk together the vinegar and mustard and season with salt and white pepper. Whisk in the olive oil until blended. Pour the dressing over the lentils and serve.
A dry, elegant white with citrus flavors and good acidity would marry well with this rustic dish. Try a Riesling from New York State or from Italy.