Lentil Salad with Sherry Vinaigrette

Lentil Salad with Sherry Vinaigrette
Photo by Scott Phillips


  • Kosher salt
  • 6 Tbs. extra-virgin olive oil
  • 1 tsp. minced garlic
  • ¼ cup white wine vinegar or sherry vinegar
  • 1 lb. (2-¼ cups) French green lentils (lentils du Puy)
  • Freshly ground black pepper
  • 4 scallions, trimmed and thinly sliced

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...

View full recipe at Fine Cooking


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