Lentil and Vegetable Salad | RICARDO

Ingredients

• 1 whole head garlic
• 2 cups (500 ml) water
• 1/2 cup (125 ml) green Puy lentils, rinsed
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) balsamic vinegar
• 1 tablespoon (15 ml) Dijon mustard
• The flesh of 2 roasted yellow bell peppers, diced
• 1 cup (250 ml) cherry tomatoes, halved
• 1 jar 6 oz (170 ml) oil-packed artichokes, drained and cut into thin wedges
• 2 green onions, thinly sliced
• 1 stalk celery, thinly sliced
• 2 tablespoons (30 ml) chopped fresh chives
• 2 tablespoons (30 ml) chopped fresh basil
• 2 tablespoons (30 ml) chopped celery leaves
• Salt
• pepper