Title: Italian Lentil Salad
Categories: Bean salads, Italian
Yield: 4 Servings
1 lb Green lentils
2 Scallions; white part only,
-chopped
1 c Seedless green grapes;
-halved
1 c Seedless red grapes; halved
1 Cucumber; peeled, seeded,
-diced
1 Red bell pepper; cored,
-seeded, diced
1/2 c Hazelnuts; toasted, skinned,
-coarsely chopped
2 ts Lemon zest (1 to 2 lemons);
-grated
1/3 c Fresh lemon juice (2
-lemons)
1/2 ts Salt
1/4 ts Freshly ground black pepper
Like lentil soup, this salad develops more flavor the longer it sits,
and it makes a wonderful bed for flavorful fish such as salmon.
Bring a large pot of salted water to a boil over high heat. Add the
lentils and cook until tender, stirring occasionally, 18 to 20
minutes. Drain and let cool for 5 minutes.
Combine the lentils, scallions, red and green grapes, cucumber, bell
pepper, hazelnuts, and lemon zest in a large salad bowl.
Pour the lemon juice into a small bowl. Slowly add the oil, whisking
constantly, until combined. Season the dressing with salt and pepper.
