When I was in high school, my parents took my sisters and me to Paris. That trip shaped me in so many ways, most of them culinary. So many of the dishes I make even today were inspired by that trip.

1 cup dried small green lentils (French lentils or lentilles de Puy)

1 tablespoon Dijon mustard

3 tablespoon red wine vinegar

Kosher salt and ground black pepper

1/3 cup extra-virgin olive oil

1 small carrot, finely chopped

2 medium shallots, chopped

2 tablespoons chopped fresh curly parsley

Place the lentils in a mesh strainer and rinse with cool water. Discard any gravel or other debris.

Place the lentils in a 4-quart saucepan, then add enough water to cover by 2 inches. Set over medium-high heat and bring to a gentle boil. Reduce the heat to medium-low, then simmer until the lentils are just tender but not falling apart, about 15 minutes. When lentils are done, drain them, then return them to the saucepan and cover. Set aside.

In a small bowl, whisk together the mustard, vinegar and a pinch each of salt and pepper. While continuing to whisk, drizzle in the oil and whisk until fully combined and emulsified.

Drain any lingering liquid from the lentils, then place them in a medium bowl. Add the vinaigrette, carrot, shallots and parsley. Toss gently, taking care not to smash the lentils. Taste and adjust the vinegar and salt, if necessary. The dressing should have a hint of mustard and enough acidity to offset the richness of the lentils.

Serve the salad warm, room temperature or chilled. Keeps in the refrigerator for up to 3 days.

ALL RECIPES ©ELIZABETH KARMEL 2020