Warm Sausage and Lentil Salad | Recipe Cart
This earthy French classic with smoked sausages, greens lentils and pungent mustard vinaigrette is custom-tailored for winter weekends in front of the fire. Upd
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Cooking tools:
- Whisk
- Mixing bowl
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Plate
- Tongs
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Colander
- Spoon
- Serving platter
Ingredients
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard, plus more for serving
- 6 tablespoons extra-virgin olive oil, divided, plus more for serving
- Kosher salt
- Pepper
- 2 carrots, finely chopped
- 1/2 small fennel bulb, finely chopped
- 1 1/4 pounds garlic sausages, preferably French
- 1 1/2 cups green lentils, preferably du Puy (10 ounces)
- 2 shallots, halved
- 3 thyme sprigs
- 1 bay leaf
- 1 cup shelled walnuts (4 ounces)
- 1/4 cup chopped parsley, plus more for serving
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