Warm Lentil and Potato Salad with Garlicky Mustard Vinaigrette

Ingredients

2 count shallots large, 1 halved, 1 finely diced

4 count sprigs of thyme

1 count bay leaf

1 volume cup dry, small green lentils

1 count small bay leaf

to taste quantity Salt and pepper

1 weight pound fingerling potatoes

2 volume tablespoons red wine vinegar

1-2 count garlic cloves minced or smashed to a paste (I use less)

1 volume tablespoon smooth Dijon mustard

1/4 volume cup of olive oil of your favorite

2 volume teaspoons capers rinsed if salted, drained if brined, and roughly chopped

2 volume tablespoons cornichons or other sour gherkins, roughly chopped

1-2 count scallions thinly sliced

1/2 volume cup parsley chopped flat leaf

Equipment

small/medium saucepan

separate saucepan

small bowl

Directions

Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley. Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste. Keeps in fridge for up to 5 days.