Lentil Salad with Sherry Vinaigrette
-
Category
American
-
Cusine
American
What do you need?
How to make?
Ingredients
2 cups water
1/4 teaspoon salt
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives or green onions
1/4 cup crumbled feta cheese
Directions
Pick over and rinse the lentils and put them in a 4-quart saucepan. Cover them with 2 quarts cold water and add 2 tsp. salt. Bring to a boil over high heat. Lower the heat, partially cover the pot, and simmer until the lentils are slightly firm but tender and still intact, 20 to 30 minutes. Drain and run cold water over them. Drain again and transfer to a large bowl. Sprinkle the lentils with the vinegar, 1 tsp. salt, and a few grinds of black pepper. Stir gently to combine, taking care not to mash the lentils. Stir in the oil, 1 Tbs. at a time, and finally, the scallions and garlic. Let stand at room temperature for about 1 hour; then season to taste and serve.