Best Kielbasa And Lentil Salad With Warm Mustard Fennel Dressing Recipes

Kielbasa and Lentil Salad with Warm Mustard-Fennel Dressing image

Yield Makes 6 (first-course) or 4 (main-course) servings

Number Of Ingredients 13

1 1-pound package dried lentils
3 carrots, peeled, thinly sliced
2 celery stalks, chopped
2 teaspoons salt
1/3 cup malt vinegar or apple cider vinegar
2 tablespoons coarse-grained Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons plus 1/2 cup olive oil
1 pound fully cooked smoked kielbasa sausage, thinly sliced
3 garlic cloves, peeled, flattened
1 large fennel bulb with fronds, bulb and fronds chopped and reserved separately
5 green onions, chopped
2 heads frisée lettuce or 1 large head curly endive, separated into leaves

Steps:

Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.

Warm Lentil Salad with Sausage image

Yield Makes 4 main-course servings

Number Of Ingredients 15

2 cups French green lentils (13 oz), picked over and rinsed
6 cups water
1 California bay leaf or 2 Turkish
1 teaspoon salt
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 tablespoon finely chopped garlic
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
3/4 lb smoked kielbasa or other smoked sausage (not low-fat), cut crosswise into 1/4-inch-thick slices
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

Warm Lentils with Mustard Vinaigrette image

Provided by Anne Burrell

Categories side-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 18

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

Steps:

For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

Lentil and Kielbasa Salad image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 16

Good olive oil
2 cups medium-diced leeks, white and light green parts
1 cup (1/4-inch-diced) carrots (2 carrots)
1 pound green French Le Puy lentils, rinsed and drained
1 whole peeled onion stuck with 6 whole dried cloves
1 small turnip
1 tablespoon minced garlic (3 cloves)
3 tablespoons Dijon mustard
5 tablespoons good red wine vinegar
Kosher salt and freshly ground black pepper
6 scallions, white and green parts, thinly sliced crosswise
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup minced fresh parsley leaves
10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
6 (1/2-inch-thick) diagonal slices of a baguette
4 ounces creamy herbed goat cheese, such as Montrachet

Steps:

Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.