For 4 people

250 g of green lentils from Le Puy
1 onion, peeled and chopped
1 bay leaf
1 clove of garlic, peeled

Horseradish Dressing
A pinch of salt
1 tablespoon of wine vinegar
½ teaspoon wholegrain mustard or Dijon mustard
Black pepper
4 tablespoons of olive oil
1 piece of grated horseradish
A handful of chopped flat leaf parsley
A few shavings of parmesan cheese

Rinse the lentils and transfer them to a saucepan.
Cover with cold water or broth.
Add bay leaf, garlic clove and onion.
Bring to a boil, reduce heat and simmer for 20 minutes.
Drain and transfer the lentils to a serving dish.

Horseradish Dressing
Place a pinch of salt in a bowl and add the wine vinegar, mustard and black pepper.
Pour in the olive oil and whisk.
Add grated horseradish.
Pour the vinaigrette over the salad and add the flat-leaf parsley.
Toss and then sprinkle the Parmesan shavings over the salad.
Serve the lentil salad as an appetizer or as an accompaniment to leftover cold cuts.

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