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Lentil Salad with Sherry Vinaigrette


Serves six to eight.

  • 1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
  • Kosher salt
  • 1/4 cup white wine vinegar or sherry vinegar
  • Freshly ground black pepper
  • 6 Tbs. extra-virgin olive oil
  • 4 scallions, trimmed and thinly sliced
  • 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 and run cold water over them. Drain again and transfer to a large bowl.

Sprinkle the lentils with the vinegar, 1 tsp. salt, and a few grinds of black pepper. Stir gently to combine, taking care not to mash the lentils. Stir in the oil, 1 Tbs. at a time, and finally, the scallions and garlic.

Let stand at room temperature for about 1 hour; then season to taste and serve.

Make Ahead Tips

For the best flavor, make this salad at least 1 hour and up to 3 hours before serving.

nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 1.5, Protein (g): 13, Monounsaturated Fat (g): 7, Carbohydrates (mg): 36, Polyunsaturated Fat (mg): 1, Sodium (g): 290, Cholesterol (g): 0, Fiber (g): 9,

Photo: Scott Phillips

Easy and tasty!

I LOVE this salad; it's super easy to make and it tastes even better the next day. It's a great accompaniment to a variety of meats as well as other salads/vegetables. I also use the left over salad in tortillas. I am making it tonight as the "main" course served with roasted red cabbage and dinner rolls.

Overall a good result. The garlic and scallion taste was still very strong so I added a little bit of lemon juice.

Great salad. Easy to assemble and very tasty.

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