At a glance
You're building layers of flavor by caramelizing vegetables and lentils, then finishing with a glossy wine reduction that ties everything together. The trickiest part is keeping an eye on both the sautéed vegetables and the bubbling wine reduction so nothing burns—but once you nail the timing, you've got a stunning salad that works beautifully on its own or topped with leftover chicken.
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Beluga lentils
Soak the beluga lentils, ideally the day before. Drain off the soaking water, rinse the lentils, and cook until tender. While cooking, add a sprig of savory to the pot. Cook in unsalted water and keep an eye on them so they don't turn mushy.
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Prep the vegetables
Peel and chop the carrot and parsley root. Ideally cut part into small dice and part into rounds — I like it that way, as it makes the salad look more interesting. Roughly chop the shallot, and slice the celery stalk into both slices and small dice.
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Caramelize the vegetables
Melt a knob of butter in a large, deep pan. Add the shallot, parsley root, carrot, and celery stalk, and sauté together. Season with salt, freshly ground or crushed pepper, crushed garlic, and the remaining savory. Fry over high heat for 5-10 minutes.
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