Step aside, Dodger dogs

Dear SOS: I had the most delicious lentil salad at the Dugout Club in Dodger Stadium. Do you think they would share this recipe? It was so very good.

Mary Norman

Los Angeles

Dear Mary: 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.

Total time: 40 minutes

Servings: 10

1/3cup sherry vinegar

2 teaspoons sugar

1 teaspoon minced shallots

1/2cup olive oil

1/2teaspoon salt

1/8teaspoon 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

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.

Each serving: 287 calories; 9 grams protein; 19 grams carbohydrates; 5 grams fiber; 21 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 188 mg. sodium.