Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lentil Salad




Source of Recipe


the Dugout Club, Dodger Stadium


Recipe Introduction


This flavorful salad was developed by sous-chef Gabriel Escobar for the
buffet at the Dugout Club


List of Ingredients




Yield: 10 servings.
1/3 cup sherry vinegar

2 teaspoons granulated sugar

1 teaspoon minced shallots

1/2 cup olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 ounces French green lentils (Le Puy)

2 to 3 medium tomatoes (about 1 cup chopped)

1/4 pound bacon, diced (about 5 strips)

1 cup coarsely chopped toasted walnuts

1/2 cup chopped green onions

Recipe



To make the dressing, combine the vinegar, sugar and shallots in a bowl.
Slowly beat in the olive oil. Season with salt and pepper to taste.
(Yield: 3/4 cup dressing.)

Cook the lentils in boiling salted water until tender but not mushy,
about 25 to 30 minutes. Drain and set aside.

Place the tomatoes in boiling water for 30 seconds; plunge them into an
ice bath for a few minutes. Peel, seed and chop.

Cook the bacon until the fat has rendered and the bacon is crisp, about
10 minutes.

In a large bowl, combine the lentils, tomatoes, bacon and walnuts. Add
1/2 to 3/4 cup sherry vinaigrette; stir to combine. Sprinkle with green
onions.