Fresh-cooked lentils, preferably the French green kind because they’re nuttier; feta cheese, preferably imported; and pure walnut oil. Not such out-of-the-way ingredients these days; you can find them in most (or many) urban groceries. But the combination is extraordinary. From mainstay of my deli counter to soccer team potlucks, neighborhood holiday buffets, and backyard summer picnics, this salad is a take-out dish that never gets tired.
Yield: Makes about 3 cups, or 6 to 8 side dish servings
1/3 cup walnut oil or extra virgin olive oil, plus extra for drizzling
Inside leaves from 1 head romaine lettuce
½ cup crumbled feta cheese
Place the lentils, scallions, parsley, lemon juice, salt and pepper, and oil in a large bowl and toss to mix. Cover the bottom of a serving platter with the lettuce leaves. Spoon the lentils on top of the lettuce and sprinkle the cheese over the lentils. Drizzle a little extra walnut oil over all and serve.
Nutritional information is based on 8 side dish servings and includes 1/8 teaspoon of added salt per serving. Nutritional information does not include Basic Brown or Green Lentils. For nutritional information on Basic Brown or Green Lentils, please follow the link above.