Fennel, dill and Pernod give this stylish French lentil salad a certain je ne sais quoi.
This lentil salad is complex and bright, thanks to aromatics such as fennel, dill, celery and, most interestingly, Pernod. This anise-flavored liqueur both infuses the lentils during cooking and makes up the dressing, adding a subtle sweetness of licorice that compliments the fennel, grapes and dill. Enjoy a bowlful for a satisfying lunch or as a side to a larger entree, keeping in mind that it works wonderfully as leftovers.
Pernod can be purchased in major grocery and liquor stores, or you can substitute other anise-flavored liqueurs such as pastis, ouzo or anisette.1 bay leaf1 large shallot, halved where it naturally separates2½ cups green grapes, halvedIn a large saucepan with a lid, cover the lentils with 6 cups water. Add the bay leaf, a little over half of the Pernod, the fennel and celery tops , and the larger half of the shallot. Season very generously with salt and pepper, cover and bring to a boil.
Finely chop the remaining shallot, transfer to a bowl, then whisk together with the remaining Pernod, olive oil, lemon juice and a generous seasoning of salt and pepper until combined into a dressing. Finely chop the fennel bulb and celery stalks. Add to the cooled lentils along with the grapes, cherries and fresh dill. Pour the dressing over the top and toss to combine. Serve at room temperature.
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