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
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
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