Ingredients
2 c. French green lentils
1 bay leaf
1 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. extra-virgin olive oil
kosher salt and freshly ground pepper
5 oz. baby spinach
1/2 red onion
2 oz. thinly sliced Genoa salami
1/2 c. pitted green picholine olives
8 basil leaves
Preparation
Step 1In 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.Step 2In 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.
