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


Dugout Club in Dodger Stadium


Recipe Introduction


This flavorful salad was developed by sous chef Gabriel
Escobar for the buffet at the Dugout Club, the Dodger Stadium
restaurant available only to holders of premium tickets in the area
behind home base.



List of Ingredients




1/3 cup sherry vinegar
2 teaspoons sugar
1 teaspoon minced shallots
1/2 cup olive oil
1/2 teaspoon salt
1/8 teaspoon 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



1. 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. (Makes three-fourths cup.)

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

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

4. Heat a medium skillet and add the bacon. Cook until the fat has
rendered and the bacon is crisp, about 10 minutes.

5. In a large bowl, combine the lentils, tomatoes, bacon and walnuts.
Add one-half to three-fourths cup sherry vinaigrette and stir to
combine. Sprinkle with green onions.

Servings 10.