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Lentil, Arugula and Celery Root Salad

Makes 4 servings

• 1 1/2 cups French du Puy lentils
• 1 bay leaf
• 1 small carrot, peeled
• 1 small piece celery
• 3/4 teaspoon kosher salt, or more to taste
• 1 to 2 tablespoons extra-virgin olive oil (optional) plus more for drizzling

SALAD

• 1/2 cup pecan halves
• 1 small head celery root
• 1/2 pound loose arugula leaves, or three bundles of bunched arugula, cleaned and dried
• 3 ounces fromage blanc or queso fresco, crumbled

VINAIGRETTE

• 2 teaspoons sherry vinegar
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon kosher salt, or more to taste
• 6 tablespoons extra-virgin olive oil
• Pepper, to taste

For the lentils: Place the lentils in a small stainless-steel pot and add 3 cups cold water. Add the bay leaf, carrot, celery, salt and olive oil, if using, and bring to a simmer over medium heat. When the mixture comes to a light boil, reduce heat to low and cook uncovered for approximately 30 to 35 minutes, stirring a few times to ensure even cooking. The lentils should be firm but not crunchy, and the interior should be smooth.

Once the lentils are cooked, place in a storage container and allow to cool. Drizzle with extra-virgin olive oil, and adjust the seasonings to taste.

For the salad: Preheat the oven to 400 degrees. Scatter the pecan halves on a baking sheet and bake for 8 to 10 minutes, or until the nuts are fragrant but not too dark. Allow to cool.

Meanwhile, peel the celery root and rinse under cold water. Slice into 1/8-inch thick planks, then slice the planks into 1/8-inch wide matchsticks. Cut roughly 1/2 cup of sticks.

For the vinaigrette: Combine the vinegars, honey and salt in a small bowl. Whisk in the olive oil slowly, until the dressing is thick and emulsified. Season the dressing to taste with salt and pepper.

To assemble the salad: Drain the lentils. Combine the arugula and celery root sticks in a large bowl. Toss slightly, add the vinaigrette and 2/3 cup of the cooked lentils (reserve remaining lentils for another use), and toss again until thoroughly combined. Divide the salad equally among the serving plates, and garnish each portion with the toasted pecans and fromage blanc.

Per serving: 265 calories, 6 g protein, 15 g carbohydrate, 22 g fat (3 g saturated), 5 mg cholesterol, 244 mg sodium, 4 g fiber.

(From chef Gayle Pirie of Foreign Cinema in San Francisco.)

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