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 If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.)
Serves 10
4 1/2 cups (2 lbs.) black beluga lentils
1 1/2 cups Vinaigrette (see below)
1 cup (5 oz.) finely chopped shallots
1 cup (6 oz.) hazelnuts, roasted, skins rubbed off and coarsely chopped
4 tbsp. chopped parsley
Salt and freshly ground black pepper to taste
6 tbsp. sherry vinegar
Salt
1 1/8 cup extra virgin olive oil
2 tsp. Dijon mustard
Freshly ground black pepper
Rinse lentils and pick over. Place in a large saucepan and cover with 3 quarts cold water. Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes. (Time depends on freshness of lentils; new crop can cook fast, so test often.) Drain lentils and transfer to a large bowl.
Place sherry vinegar in a bowl and add 1/4 teaspoon salt. Whisk to dissolve salt, then whisk in olive oil and mustard. Season to taste with black pepper and additional salt, if desired.
Add chopped shallots, hazelnuts and vinaigrette to warm lentils, so that flavors will be absorbed, and mix well. Add salt and pepper to taste, and then add parsley. Mix again and allow to cool. Sprinkle with chopped parsley. Serve at room temperature.
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