Lentil Salad with Sherry Vinaigrette

Lentil Salad with Sherry Vinaigrette
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals »

Snooth Media Network