I actually thought I missed the mark huge on this recipe and was pleasantly surprised with my mistakes. I was a little distracted with all the family and guests in Ohio I made few huge blunders that turned out excellent! First I bought green split peas on accident and thought they were a great substitution to the lentils. I also added 2T (instead of 2 teaspoons) mustard and it was flavored perfectly. The last thing I omitted were the white onions as I caramelized them all and there was no need to go to the store again. The fennel added enough sharp zing the salad needed after combining.
1 cup green split peas, sorted and rinsed
1 bay leaf
3 Tbs. olive oil
2 Tbs. red wine vinegar
2 cloves garlic, minced (2 tsp.)
2 T Dijon mustard
½ tsp. dried dill
3 celery stalks, finely diced (1 cup)
1 cup peeled and diced cucumber
⅓ cup finely diced fennel bulb
½ cup frozen corn, thawed
2. Whisk together oil, vinegar, garlic, mustard, and dill in bowl. Stir in lentils, celery, cucumber, fennel, corn, and onion. Season with salt and pepper.