Warm Lentil and Sausage Salad


  • ½ lb French lentils
  • ¼ c cognac
  • 2 T sherry vinegar
  • 1 t Dijon mustard
  • ¾ t salt
  • 2 T olive oil
  • 1/3 c walnut oil
  • + 5 more ingredients
    • 1 small onion, quartered and separated
    • ¼ lb arugula, washed and chilled
    • ¼ lb sweet Italian turkey sausage
    • 3 T flat-leaf parsley, minced
    • To taste salt and freshly ground pepper

Pick over and wash the lentils. Put them in a saucepan and cover with water. Bring pot slowly to a boil and drain. Cover the lentils again with 1 quart of fresh water and bring to a boil, skimming occasionally. Reduce heat and simmer for 20 minutes. Add the Cognac and continue to cook for abou...

View full recipe at Relish


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