Saturday, June 25, 2011

Lentil and Feta Salad

Yep, another replica!  (And I think mine is better . . .)

Lentil and Feta Salad
Adapted slightly from Hide the Cheese

2 C. Lentils
2 1/2 t. Salt
8 Green Onions, minced
1/4 t. freshly ground Black Pepper
1/4 C. Cider Vinegar
1/2 C. Olive Oil
3/4 C. fresh Flat-Leaf Parsley, finely chopped
1/2 lb. Feta
Lettuce, for serving

In a medium saucepan, generously cover the lentils with water (about 2 inches extra).  Bring them to a boil, add about a teaspoon of the salt, and let them simmer until they are at the desired tenderness, for me, this was about 12 minutes.

Meanwhile, in a bowl large enough to eventually hold everything, whisk the remaining salt, pepper, and cider vinegar.  Whisking continuously, slowly add the olive oil so that it emulsifies.  Add the green onions.

Once the lentils are cooked, drain the water and pour the lentils into the bowl with the dressing.  Stir.  Put the lentils aside to cool for at least half an hour.  When the lentils are cool, pour off any extra dressing and crumble the feta into the salad, leaving it in fairly large chunks.  Add the parsley and mix.  Enjoy by itself or serve with lettuce.

This time last year:  The Caipirinha

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