This lentil salad is intricate and brilliant, thanks to aromatics such as fennel, dill, celery and, most remarkably, Pernod. This anise-flavored liqueur both instills the lentils throughout cooking and makes up the dressing, including a subtle sweetness of licorice that compliments the fennel, grapes and dill.

Pernod can be bought in significant grocery and liquor stores, or you can replace other anise-flavored liqueurs such as pastis, ouzo or anisette.

Pernod Lentil Salad with Grapes, Fennel and Dill

Serves 6-8

COMPONENTS

2 cups French green lentils, uncooked

1 bay leaf

1/2 cup Pernod, divided

1 large fennel, tops separated from the bulb

4 celery stalks, tops separated from the stalk

1 large shallot, cut in half where it naturally separates

Salt and fresh cracked pepper

1/4 cup olive oil

3 tablespoons fresh lemon juice

2 1/2 cups green grapes, halved

3/4 cup dried tart cherries

2⁄3 cup chopped fresh dill

INSTRUCTIONS

Add the bay leaf, a little over half of the Pernod, the fennel and celery tops (keep them as entire as possible for easier elimination later on), and the larger half of the shallot. Drain and set aside to cool, discarding the bay fennel, leaf and celery tops and shallot half.

Finely slice the remaining shallot, transfer to a bowl, then whisk together with the remaining Pernod, olive oil, lemon juice and a generous seasoning of salt and pepper until integrated into a dressing.

Finely slice the fennel bulb and celery stalks. Add to the cooled lentils along with the grapes, cherries and fresh dill.