Beans, Peas
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Lentil Salad with Knockwurst

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Daniel Boulud's
Cafe Boulud
Cookbook: French-American Recipes for
the Home Cook

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Lentil Salad with Knockwurst
Chef Daniel Boulud
Food & Wine December 1998
From “Daniel’s Homing Instincts” by Peter Kaminsky

“…Daniel Boulud takes a break from haute cuisine with
10 rustic recipes that evoke his hometown (St-Pierre de
Chandieu) near Lyons.”

6 servings

“Be sure to cook the lentils for this dish only until they're just
tender because they'll continue to cook slightly as they cool in
the aromatic cooking liquid.”

5 flat-leaf parsley sprigs, stems reserved
and leaves coarsely chopped
1 leek, green part only
1 bay leaf
1 pound French green lentils (2 cups),
rinsed and picked over
1 large yellow onion, halved lengthwise
1 celery rib, halved crosswise
1 large carrot, halved crosswise
2 quarts cold water
1 pound cooked knockwurst,
casing removed, sausage sliced
1/4 inch thick
1 small red onion - thinly sliced
crosswise, rinsed in cold water
and patted dry
1 garlic clove, minced
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
Salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil

1. Tie the parsley stems, leek green and bay leaf together with kitchen
string. Place the herb bundle in a large saucepan and add the lentils,
onion, celery, carrot and water and bring just to a boil. Reduce the
heat and simmer, skimming frequently, until the lentils are just
tender, about 30 minutes. Remove from the heat and let the lentils
cool to room temperature.
2. Drain the lentils. Pick out and discard the herb bundle and vegetables.
In a large bowl, toss the lentils with the chopped parsley, knockwurst,
red onion and garlic. In a small bowl, whisk together the vinegar and
mustard and season with salt and white pepper. Whisk in the olive oil
until blended. Pour the dressing over the lentils and serve.

Make Ahead - The cooked lentils can be refrigerated in their cooking
liquid for up to 2 days. Bring to room temperature before proceeding.

Wine - A dry, elegant white with citrus flavors and good acidity would
marry well with this rustic dish. Try the 1996 Hermann J. Weimer
Johannisberg Riesling from New York State or, from Italy, the 1996
Venica Vignis White Table Wine.
--Daniel Boulud

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