French Lentil Salad with Caraway and Radish | America's Test Kitchen

Ingredients

• 1 cup lentils (French Le Puy), picked over and rinsed
• 1/2 small onion , studded with 2 whole cloves
• 1 small carrot , peeled and cut in half
• 1 medium rib celery , cut into thirds
• 1 bay leaf
• 1/2 teaspoon table salt
• 2 tablespoons sherry vinegar
• 3 tablespoons whole grain mustard
• 1 tablespoon caraway seeds , lightly crushed
• 2 medium cloves garlic , minced
• Salt and ground black pepper
• 1/2 cup extra-virgin olive oil
• 4 radishes , minced
• 1/4 cup minced fresh parsley leaves