At a glance
This elegant lentil salad comes together with caramelized vegetables, tender beluga lentils, and a rich wine reduction that brings everything together. The trickiest part is keeping an eye on the high-heat vegetable caramelization and the wine reduction—both need close attention so they darken beautifully without burning. It's naturally vegetarian but shines with leftover grilled or roasted chicken on top.
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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. Add a sprig of savory to the pot while cooking. 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. I like to cut part into small cubes and part into rounds - it makes the salad look more interesting. Roughly chop the shallot, and slice the celery stalk into both slices and cubes.
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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 them together. Season with salt, freshly ground or crushed pepper, pressed garlic, and the remaining savory. Fry over high heat for 5-10 minutes.
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