This salad is a celebration of the exhilarating taste sensations that can be achieved with a few simple ingredients. The trick, of course, is to use only the highest quality ingredients. Choose an extra-virgin, first cold-press olive oil and green French lentils.
1 1/2 cup green French lentils
5 cups water
1 bay leaf
salt
12 tart green olives, pitted and chopped
3 Tbsp extra virgin, first cold-press olive oil
1 Tbsp red wine vinegar
Place the lentils in a saucepan; add the water, bay leaf and 1 tsp salt.
Bring to a boil over medium-high heat. Reduce heat to a simmer and cook 20 to 30 minutes, or until the lentils are tender. Let cool.
Thoroughly drain the lentils and place in a bowl. Add the olives, olive oil and vinegar. Taste and add salt if needed.
Serve chilled or at room temperature.
Yield: 2 cups. Serves 3 or 4.
