Ingredients
1 cup french lentils
2 bay leaves
Dressing:
1 shallot, minced
1/2 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
For the salad
1/4 cup basil, plus more to garnish
1/4 cup olive oil
3 heirloom tomatoes, sliced
1 fresh mozzarella, torn into pieces
Salt and pepper to taste
Instructions
- In a medium sauce pan, bring water to a boil. Add the lentils, bay leaves and cook until tender, about 20 minutes. Meanwhile, make the dressing. When the lentils are cooked through, drain and transfer to a bowl. Toss in the dressing while warm and season with salt. Set aside.
- To make the basil oil, blender equal parts basil and olive oil. Reserve any leftover in the fridge up to 4 days.
- To make the platter, place a layer of tomatoes, mozzarella and scatter the lentils over top. Drizzle with the basil oil and season with salt and pepper.
Notes
In the fridge: Cooked lentils up to 3 days
