Lentil Salad with Salami and Giardiniera

We recommend using green French lentils for this salad, as they are less likely to fall apart in cooking. Other lentils that would work well in this recipe are beluga or Castelluccio lentils.

From Young Sun Huh for Cooking Channel

Photo: Lentil Salad with Salami and Giardiniera

TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 20 min
 
YIELD: 8 servings (9 cups)
LEVEL: Easy

ingredients

  • 1 pound French lentils, preferably du Puy
  • 2 cloves garlic, smashed
  • 1 small carrot, cut into 4 chunks
  • 1 stalk celery, cut into 4 chunks
  • 1/2 yellow onion, root intact, cut into 2 wedges
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 1/2 cup plus 2 tablespoons olive oil
  • 2 ounces thinly sliced salami, cut into 1/2-inch ribbons 2 to 3 inches long
  • 2 cups giardiniera mix, drained and roughly chopped
  • 2 tablespoons giardiniera liquid
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 cup cherry tomatoes, halved (about 8 ounces)
  • 1/2 fennel bulb, cored and thinly sliced crosswise
  • Freshly ground black pepper
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Put the lentils in a large pot and cover with cold water by 2 inches. Add the smashed garlic, carrot, celery and onion. Salt the water generously. Bring to a simmer and cook until the lentils are just tender but not falling apart yet, about 20 minutes. Pick out and discard the vegetables. Drain the lentils.

While the lentils are cooking, make the vinaigrette. Put the vinegar and shallots together in a large bowl. Allow them to sit for 5 minutes. Whisk in the mustard and then 1/2 cup olive oil in a thin stream. Add the lentils directly to this bowl while they're still warm. Toss and set aside the dressed lentils to cool.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the salami strips and cook until they're crisp, stirring occasionally, 4 to 5 minutes. Transfer to a paper-towel-lined plate.

To the lentil bowl, add the chopped giardiniera and reserved liquid, parsley, tomatoes and fennel. Toss and check for seasoning. Add more salt and pepper if desired. Top the salad with the crisp salami strips.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How