• Course: Main Course, Salad, Side Dish

Ingredients:

• 8 ounces dried brown lentils (about 1 1/2 cups)
• 1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes
• Chopped parsley, for garnish (optional)

• 1 tablespoon roasted garlic (see NOTE)
• 3 tablespoons sherry vinegar (may substitute vinegar of your choice)
• 1 teaspoon dried herbs, such as tarragon, chives or parsley
• Salt
• Freshly ground black pepper
• 1/4 cup mild olive or vegetable oil
• 1/4 cup extra-virgin olive oil

Directions:

For the salad: Rinse and drain the lentils; sort through them to discard any debris. Place them in a medium (2- to 3-quart) pot and add enough water to cover by about 2 inches. Cover, with the lid slightly ajar, and cook over medium heat for 25 to 30 minutes.

While the lentils are cooking, place the potatoes in a medium pot filled with cool, slightly salted water. Bring to a boil over medium-high heat, then reduce the heat to medium to maintain a low boil. Cook for 15 to 20 minutes, until the potatoes are tender.

For the dressing: Whisk together the garlic, vinegar, dried herbs and salt and pepper to taste. Slowly add the oils, whisking to form a smooth dressing.

Drain the lentils and the potatoes; combine in a serving bowl. Add three-quarters of the dressing and stir gently to combine. Let the salad sit for a few minutes, then taste and adjust seasonings. Add the remaining dressing as needed or pass at the table. Garnish the salad with fresh parsley, if desired.

Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until the garlic has softened and browned. Set aside until cool enough to handle, then squeeze the softened garlic cloves out of their skins and discard their stem ends.

Recipe Source:

From In Season columnist Stephanie Witt Sedgwick.

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