Broccoli Lentil Salad with Anchovy Salad Dressing

Bring a large pot of water to a boil. Add the broccoli florets and cook until crisp-tender, about 2 minutes.

Drain in a calendar and transfer to a bowl with ice and cold water.

Let the broccoli thoroughly cook for 5 minutes.

Add about 3 cups of water and 1 cup of French green lentils in a large saucepan.

Add a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.

Bring the water and lentils to a boil and then reduce to a simmer.

Cook on low for 20-30 minutes or until tender.

Drain the water (or broth) from the lentils and set them aside until they come to room temperature before mixing them into the salad.

Discard the bay leaf, half onion, and garlic.

Scrape the interior flesh of the lemon, discard, and finely chop the preserved lemon peel.

Combine anchovy paste, olive oil, shallot and lemon juice. (if you are not using preserved lemons, add ½ teaspoon of salt)

Combine the cooked lentils, blanched broccoli, chopped jalapenos, chopped preserved lemon peel (or lemon zest), chopped red onion, and anchovy lemon dressing.

Sprinkle the unsalted sunflower seeds on top.