French Lentil Salad with Carmody from Emeril Lagasse

French Lentil Salad with Carmody from Emeril Lagasse
Recipe courtesy of Emeril Lagasse, courtesy of Martha Stewart Living Omnimedia, Inc

In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion half, carrot, and celery rib, and cook, stirring, until golden brown. Add the lentils, chicken stock, bay leaves and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lentils are just tender yet still firm, 30 minutes. Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables. Place the lentils in a large heatproof mixing bowl and set aside to cool slightly. Add the shallots, diced celery, and tomatoes. In a small bowl, combine the sherry vinegar, parsley, basil, Dijon mustard and remaining ¼ cup olive oil and whisk to combine. Toss the half of the vinaigrette with the lentils. Season with salt and pepper, to taste.
In a small bowl toss the frissee and the endive with the remaining vinaigrette. Divide the lettuce evenly between 4 bowls. Spoon 1 cup of warm lentils on top of the frissee. Shave or slice the cheese onto the top of the lentils. Serve with slices of warm bread.

Yield: 4 servings