Adapted from Cook’s Illustrated March 1995.
If you don’t have sherry vinegar, substitute 1 Tbls. each of cider vinegar and sweet or dry sherry.
1 cup lentils, picked over and rinsed
1/2 small onion, studded with 2 whole cloves
1 small Carrot, peeled and cut in half
1 medium rib celery, cut into thirds
1 bay leaf
1/2 tsp. table salt
2 Tbls. sherry vinegar
3 Tbls. whole grain mustard
1 Tbls. caraway seeds , lightly crushed
2 medium cloves garlic , minced
salt and ground black pepper
1/2 cup extra-virgin olive oil
4-6 radishes, minced
1/4 cup minced fresh Parsley
Bring first six ingredients plus 4 cups water to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, watch carefully to avoid over cooking, 20 to 30 minutes. Meanwhile, mix vinegar, mustard, caraway seeds, garlic, and salt and pepper to taste in a small bowl. Slowly whisk in oil to make vinaigrette; set aside. Drain lentils, discarding vegetables. Add warm lentils to vinaigrette; toss to coat. Cool to room temperature; stir in radishes and parsley. Serves 4.