Warm Lentil And Potato Salad
serves 6-8
Lentils and potatoes are a classic French pairing in this salad. Fresh herbs, instead of dried, can be used in greater amounts when available.
Read more about this recipe at the Washington Post.
Salad:
8 ounces dried brown lentils (about 1 1/2 cups)
1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes
Chopped parsley, for garnish
Dressing:
1 tablespoon roasted garlic
3 tablespoons sherry vinegar
1 teaspoon dried herbs, such as tarragon, chives or parsley
1/4 cup mild olive or vegetable oil
1/4 cup extra-virgin olive oil
prep: 10 minutes
total: 30 minutes
2- to 3-quart pot (with lid)
medium pot
whisk
1. For the salad: Rinse and drain the lentils; sort through them to discard any debris. Place them in a medium (2- to 3-quart) pot and add enough water to cover by about 2 inches. Cover, with the lid slightly ajar, and cook over medium heat for 25 to 30 minutes.
2. While the lentils are cooking, place the potatoes in a medium pot filled with cool, slightly salted water. Bring to a boil over medium-high heat, then reduce the heat to medium to maintain a low boil. Cook for 15 to 20 minutes, until the potatoes are tender.
3. For the dressing: Whisk together the garlic, vinegar, dried herbs and salt and pepper to taste. Slowly add the oils, whisking to form a smooth dressing.
4. Drain the lentils and the potatoes; combine in a serving bowl. Add three-quarters of the dressing and stir gently to combine. Let the salad sit for a few minutes, then taste and adjust seasonings. Add the remaining dressing as needed or pass at the table. Garnish the salad with fresh parsley, if desired.
