Recipe information
Ingredients for - Lentil Salad with Spinach, Salami and Green Olives
1. 2 c. French green lentils -
9. 2 oz. thinly sliced Genoa salami -
10. 1/2 c. pitted green picholine olives -
11. 8 basil leaves -
How to cook deliciously - Lentil Salad with Spinach, Salami and Green Olives
1. Stage
In a large saucepan, cover the lentils with plenty of water, bring to a simmer and add the bay leaf. Cook over moderately low heat until the lentils are tender, about 25 minutes. Drain well and discard the bay leaf.
2. Stage
In a large bowl, whisk the mustard with the red wine vinegar. Slowly whisk in the olive oil and season with salt and pepper. Add half of the spinach and toss with the hot lentils and red onion until the spinach has wilted. Season the salad with salt and pepper and let stand for 10 minutes. Just before serving, toss the salad with salami, olives, basil and the remaining spinach. Serve warm or at room temperature.
