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Dugout Club lentil salad

Time 40 minutes
Yields Serves 10
Dugout Club lentil salad
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.


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