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1
In a saucepan, bring the lentils, 3 cups of water, and 1/2 teaspoon of the salt to a simmer.
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2
Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
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3
Meanwhile, rinse, drain, and chop the escarole (about 6 cups).
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4
To prepare the fennel bulb, remove the outer layers if bruised or soft.
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5
Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
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6
In a large skillet, heat the oil and saute the garlic, ground fennel, and thyme for a few seconds.
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7
Add the fresh fennel and the remaining 1/2 teaspoon salt and stir-fry on high heat for about 2 minutes.
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8
Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright.
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9
Remove from the heat and drain any excess liquid into the cooking lentils.
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10
When the lentils are done, drain them.
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11
Stir the drained lentils into the escarole mixture.
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12
Serve the salad warm or at room temperature, topped with the walnuts.
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13
Decorate with lemon wedges, or offer vinegar at the table.
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14
In place of fresh fennel, use 1 1/2 cups thinly sliced celery.
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15
French lentils (also called du Puy lentils) are small and dark.
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16
They cook quickly and hold their shape nicely.
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17
Look for French lentils where other lentils are sold in your market.
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18
Decorate French Lentil Salad with tomato wedges and chevre or feta.
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19
Serve with Asparagus Avgolemono (page 130) and crusty French or Italian bread with good olive oil for dipping.
