For the salad:
1 whole bulb fennel
1 small red onion (or half a large one)
1 big bunch flat leaf parsley
1 cup dry lentils (I used French green lentils)
1 teaspoon toasted fennel seeds
For the dressing:
1/4 cup olive oil
1/4 cup rice vinegar
3 tablespoons lemon juice
1 heaping tablespoon Dijon mustard
1 teaspoon salt
fresh ground pepper
Goat cheese to sprinkle on top of salad when served
1. Cook the lentils while you prep the rest of the ingredients. I did 3 cups water to 1 cup lentils, brought it to a boil and boiled it for 3 minutes. Then turned it down to a simmer and simmered it for 30 minutes.
2. Using a mandolin or your rock-star knife skills, slice the whole fennel bulb as thin as you can – do the same with the onions. Spread out the sliced fennel on a baking sheet, drizzle with olive oil and add some salt and pepper.
3. Broil on low for 10 minutes or until fragrant and tender but al dente. While the fennel is roasting, toast the fennel seeds in a hot pan until fragrant, 3 to 5 minutes.
4. In a large bowl, toss all the ingredients for the salad together. In a jar with a lid, combine all the ingredients for the dressing and shake to mix. Pour dressing over salad and taste for salt and pepper.