Lentil Salad with Feta Cheese and Walnut Oil
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.
Makes about 3 cups, or 6 to 8 side dish servings.
2 to 2-1/2 cups Basic Brown or Green Lentils (see below instructions)
3 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
1/3 cup walnut oil or extra virgin olive oil,
plus extra for drizzling
Inside leaves from 1 head romaine lettuce
1/2 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.
Basic Brown or Green Lentils (Pressure Cooking Method)
Makes about 2-1/2 cups.
1 cup dried brown or green lentils
2 cups water
1 teaspoon vegetable oil
1. Rinse the lentils and place them in the pressure cooker with the water and oil. Lock on the lid and bring to pressure over high heat, about 5 minutes.
If using for salad, reduce the heat to medium and cook for 1 minute.
If using for soup, reduce the heat to medium and cook for 5 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
2. With the steam vent pointed away from your face, gently release any remaining pressure. Drain and rinse briefly under cool water. Use right away or store in the refrigerator, covered, for up to 3 days.
[Editor’s Note: If you prefer cooking the lentils in a saucepan on a stovetop, here’s how!]
Basic Brown or Green Lentils
(Saucepan/Stovetop Cooking Method)
Makes about 2-1/2 cups.
1 cup dried brown or green lentils
3 cups water
1 teaspoon vegetable oil
Rinse the lentils and place them in a covered saucepan with the water and oil. Bring the water to a boil, then reduce to a simmer for 30 – 45 minutes. Cooking time may vary based on the variety of lentils and their age. |
