Italians love lentils and cook them in lots of creative ways, including the traditional lentil and sausage dish that is served on New Year’s Day. Lentils are also very often used as the basis of a main-course salad like this one, which is a little more refined than most thanks to the sweet, juicy grapes and chopped hazelnuts. Like lentil soup, this salad develops more flavor the longer it sits, and it makes a wonderful bed for flavorful fish such as salmon. Certainly you can eat this right away, or make it ahead of time, refrigerate overnight, and serve at room temperature the next day.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
Step 2
Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
Step 3
Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
Step 4
Pour the dressing over the salad and toss well.
