Recipes Lentil Salad with Knockwurst Be the first to rate & review! 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. Delicious, Quick Side Dishes By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 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 Directions 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. Make Ahead The cooked lentils can be refrigerated in their cooking liquid for up to 2 days. Bring to room temperature before proceeding. Suggested Pairing 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. Rate it Print