Warm French Green Lentil Salad

To make the salad

Rinse the lentils and place in a saucepan. Add enough water to cover the lentils by about 2 to 3 inches. Salt the water and bring it to a boil. Reduce the temperature, cover the pan and cook the lentils, stirring occasionally, until they are al dente — tender but not pureed. This will take about 20 minutes. Drain the lentils (don’t rinse them) and allow to cool slightly.

While the lentils are cooking, toss the cauliflower in the olive oil and sprinkle with a little salt. Place under the broiler until lightly caramelized.

Toss the lentils with the cauliflower, spinach, parsley, basil and pistachios. Toss with enough of the warm dressing to make them glossy.

Garnish with feta and seared fennel slices if desired.

To make the vinaigrette

Combine the shallot, garlic and chili flakes in a heat-proof metal or glass bowl.

In a small saucepan, heat the oil over medium heat, until the surface begins to move. Carefully pour the oil over the shallot mixture in the bowl. It should sizzle a bit. Immediately add the vinegar, Dijon mustard and/or brown sugar and the salt and pepper. Add the dressing to the lentils while still warm.