Cold-Beef-And-Lentil Salad

Name: Cold-Beef-And-Lentil Salad
Total time: 30 min
Yield: Eight servings
Ingredients: 2 cups lentils; 5 cups water; 1/4 cup balsamic vinegar; White pepper to taste; 1 1/3 cup olive oil; 1 pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces; 2 bunches watercress (about 6 cups), stems removed; 1 teaspoon minced garlic; 1/2 cup minced scallions; 1/4 cup drained capers; 1/4 cup chopped sweet pickles

By William Matthews

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Poetic License

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Ingredients

Yield:Eight servings

2cups lentils
5cups water
¼cup balsamic vinegar
White pepper to taste
1⅓cup olive oil
1pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces
2bunches watercress (about 6 cups), stems removed
1teaspoon minced garlic
½cup minced scallions
¼cup drained capers
¼cup chopped sweet pickles

Ingredient Substitution Guide

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Preparation

Step 1
Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
Step 2
In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
Step 3
In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.