Lentil Salad with Sherry Vinaigrette

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

1. Look through the lentils, give them a rinse, and tip them into a 4-quart saucepan. Add 2 quarts cold water and 2 tsp. salt, then bring everything up to a boil over high heat. Turn the heat down, set the lid slightly askew, and let the lentils simmer until they are tender but still holding their shape, 20 to 30 minutes. Drain them, rinse with cold water, drain once more, and move them to a large bowl.
2. Scatter the vinegar, 1 tsp. salt, and a few twists of black pepper over the lentils. Fold everything together gently, because the goal is salad, not lentil paste. Add the oil 1 Tbs. at a time, stirring after each addition, then mix in the scallions and garlic.
3. Leave the salad at room temperature for about 1 hour. Taste, adjust the seasoning, and serve.