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pierre franey Lentil Salad
Rating. 5
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette,
Ingredients
  • subheading: FOR THE LENTIL SALAD:
  • 8 cups water
  • 1 pound dried lentils
  • 1 cup finely diced carrots
  • 1 bay leaf
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • Salt to taste
  • 1 tablespoon Dijon-style mustard
  • ¾ cup vegetable oil
  • ¼ cup red-wine vinegar
  • 1 cup finely chopped onions
  • 4 tablespoons chopped fresh tarragon or parsley
  • Freshly ground pepper to taste
Note: Ingredients may have been altered from the original.
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