Lentil Salad with Spinach Salami and Green Olives
Ingredients
- 2 cups French green lentils, rinsed
- 1 bay leaf
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 5 ounces baby spinach
- 1/2 small red onion, cut into 1/4-inch dice
- 2 ounces thinly sliced Genoa salami, sliced into 1/2-inch thick strips
- 1/2 cup pitted green picholine olives, halved lengthwise
- 8 large basil leaves, thinly sliced
Instructions
Lentil Salad with Spinach, Salami and Green Olives serves 8 original recipe by Food & Wine.
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