The proportions below are for a big, big potluck party salad that can serve 15+ people as an appetizer. It can be prepared one day in advance.
- Rinse 1 pound black lentils in warm water.
- Coarsely chop 1 yellow onion.
- Peel 2 or 3 garlic cloves, cut in half and remove the stem.
- Melt 1 tablespoon butter in a large pan.
- Add the onion, garlic, 1 bay leaf and 1 branch fresh thyme. Cook for 2 minutes on medium heat to soften without coloring.
- Add the lentils. Stir a little then add 1 bottle white wine (a light and dry one. Pino Griggio is perfect). There must be enough liquid to cover the lentils. Add water if necessary.
- Bring to a boil, reduce the heat and let simmer for about 45 minutes or until the lentils are soft and they have absorbed most of the liquid.
- In the meantime prepare a vinaigrette dressing with Dijon mustard (2 tbs), Jerez vinegar (spanish sherry vinegar, 2 tbs), olive oil (6 tbs), salt and pepper.
- Pour the vinaigrette on the lentils while warm to allow them to absorb the dressing's flavors.
- Add the roasted tomatoes and roasted onions (see recipes below) cut in large wedges (remove the rosemary, thyme and garlic from the tomatoes).
- Serve cool but not cold.
- Rinse 4 ripe tomatoes. Cut in half and remove the seeds with a teaspoon.
- Sprinkle with salt and let drain, face down on a paper towel, for about 10 minutes.
- Place the tomatoes face up on an oven-safe dish. Sprinkle with salt and thinly chopped garlic (2 cloves).
- Add fresh rosemary and thyme and a few drops olive oil.
- Bake at 330F for 45 minutes.
- Rinse 2 yellow onions, whole with their skin.
- Place them on a metal dish (a cookie sheet for example).
- Bake them for 1 hour or until soft at 350F.
- Peel them once they have cooled down and cut into 6 or 8 wedges.