Lentil Salad with Sherry Vinaigrette

Lentil Salad with Sherry Vinaigrette
Photo by Scott Phillips


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

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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