Italian Lentil Salad

For the Lentils

400 grams Puy Lentils or Beluga Lentils

1 bulb Fennel, finely chopped

3 stalks of celery, finely chopped

1 sweet onion, finely chopped

3 cloves garlic, minced

3 bay leaves

1. Put the lentils in a saucepan and cover with cold water by 1 1/2 inches. Do not add salt; it will toughen the lentils. Cook for about 45 minutes. Continue to check them; they are done when they still hold an al dente bite. Drain and rinse with cold water.

2. Gently sauté the vegetables in olive oil with bay leaf and garlic, and season with salt and fresh pepper.

3. Toss the vegetables with the lentils.

For the Vinaigrette:

6 oz extra virgin olive oil

2 oz. red wine vinegar

1 Tablespoon Dijon mustard 

2 teaspoons honey

1/4 cup gerkins, sliced fine

1/2 medium shallot, minced

1. Mix the above ingredients together and pour over the lentils.