This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.
2-4 carrots, peeled and grated (about 2 cups grated)
1 cup cooked black caviar lentils
1 cup fresh parsley leaves, roughly chopped
2 garlic cloves
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white wine vinegar or Champagne vinegar
½ cup olive oil
Sea salt and fresh ground pepper, to taste
1. In a small bowl, combine the garlic, onion, mustard and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.
2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some left over.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.