Light Lentil Salad with Walnuts and Scallions
We set out to develop a recipe with great harmony between the vinaigrette and fiber-rich lentils.
Why This Recipe Works
While testing lentils for our lentil salad recipe, we found that brown lentils turned mushy after tossing and red split lentils disintegrated before we could even pour on the dressing; French green lentils turned out to be the best legume for the job. For the dressing, we preferred olive oil to more traditional (but slightly bitter) walnut oil, and a healthy amount of Dijon mustard for some bite. Adding some reserved lentil cooking water to the salad gave the dish even more richness. Topping the salad with a sprinkling of toasted walnuts added crunch and accentuated the earthiness of the lentils, while introducing scallions to the mix improved the overall texture and provided pungency, and roasted red peppers sweetened the salad and rounded out the other flavors in our lentil salad recipe.
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