Fregula and Lentil Salad

• Fill a 4-quart pan full with cold water; add salt. Bring to a full boil.
• Add the fregula and cook to doneness, testing after 8 minutes for large pearls and after 6 minutes for small pearls. The cooking time for this roasted pasta varies, so test every 2 minutes until done. When cooked, drain and toss lightly with olive oil.
• Place the lentils in a separate pan and cover with water. Add the thyme, bay leaf, garlic and onion. Bring to a boil, then reduce the heat, cover and simmer, checking for doneness after 10 minutes. The lentils should be tender, but not mushy. The average cooking time for Puy lentils is 13 to 15 minutes, 12 to 14 for black lentils.
• Drain the lentils, remove the herbs, garlic and onion. While the lentils are still warm, combine them with the vegetables.
• Make the dressing by mixing the shallots with the mustard and salt in a small, deep bowl. Add the lemon juice and whisk together. Add the olive oil in a slow drizzle, whisking constantly, and season to taste with pepper.
• Dress the lentils with the vinaigrette. Arrange the fregula on a platter, making an indentation in the center. Mound the lentils in the indentation, then ring the lentils with the chopped tomatoes. Top with crumbled feta. Serve chilled or at room temperature.

* Fregula is a roasted, nutty Sardinian pasta. It is available locally at Extra Virgin, an Olive Ovation and at DiGregorio Imports. You can substitute a small, dense pasta like ditali or large pearl couscous.
** For a spicier dressing, add 1 teaspoon cumin, œ teaspoon oregano and 2 teaspoons Worcestershire sauce to the shallots, then add mustard, vinegar and oil as per directions.

This article appears in January 2011.