Salad: 1. Cook lentils in unsalted water for 20 minutes or until done. Drain and rinse under cold water. 2. Cut celery into thin diagonal slices. Place a bowl with ice and water. 3. Soak raisins in warm water for 5 minutes then drain. 4. Trim ends off endives, quarter, then cut in two or three thick slices. Remove bitter core and add to celery ice bath. 5. Juice lemon and add to the ice bath. 6. Cut the apple into thin strips. 7. Mince the cilantro. Vinaigrette: 1. Mince garlic. 2. Place garlic and vinegar in a bowl and whisk in the oil until it thickens. Add water if necessary and season with salt and pepper. Serve: 1. When you're ready to serve drain celery and endive, then add apples and lentils. Mix quickly and stir in half the cilantro leaves. Coat with dressing and add remaining cilantro leaves.
This filling salad is perfect for a crisp fall day. Use puy lentils if you can!