Serves 4

1 cup French green lentils

1 bay leaf

1/2 small yellow onion, finely chopped

Fine sea salt

4-1/2 oz radishes, trimmed and small diced

1 tsp Dijon mustard

1 Tbsp + 1 tsp cider vinegar

1 Tbsp + 2tsp extra virgin olive oil

Freshly ground black pepper

1/2 cup chopped fresh chives

8 fresh mint leaves, finely chopped

7 oz watercress (about 8 cups)

1 tsp mild honey

Rinse the lentils and put them with the bay leaf and onion in a medium saucepan. Add 1-1/2 cups cold water, cover, and bring to a simmer over medium heat. Simmer for 15 minutes. Add 1/2 tsp salt and simmer until the lentils are cooked through but still have a little bite, about 5 minutes. Drain, rinse with fresh water, and set aside for 10 minutes to cool.

Put the cooled lentils in a medium salad bowl. Add the radishes, mustard, 1 Tbsp cider vinegar, and 1 Tbsp olive oil. Sprinkle with salt and pepper and toss to combine. Fold in the herbs, taste, and adjust the seasoning. (This can be assembled a few hours ahead; cover and refrigerate until 30 minutes before serving.)

Just before serving, dress the watercress: In a medium salad bowl, whisk together the remaining 1 tsp cider vinegar, 2 tsp olive oil, the honey, 1/2 tsp salt, and a generous grind from the pepper mill. Add the watercress and toss gently to coat. Taste and adjust the seasoning.

Divide the watercress among 4 salad bowls or plates, creating a slight depression in the middle, and spoon in the lentil salad.

Ingredients

Directions

Crunchy Lentil and Watercress Salad

Ingredients Directions