Cooked lentils, jarred roasted peppers and parsley tossed with red wine vinegar and olive oil.
SBy she
Servings
4
3 cup Cooked green or brown lentils, drained
1.5 cup Jarred roasted red peppers, drained and sliced
0.5 cup Fresh flat-leaf parsley, chopped
3 tbsp Red wine vinegar
4 tbsp Extra virgin olive oil
1 clove Garlic clove, finely grated
0.5 tsp Fine sea salt
0.25 tsp Black pepper, freshly ground
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Make Dressing
1. In a large bowl, whisk the red wine vinegar, extra virgin olive oil, garlic clove, sea salt and black pepper until emulsified. Let it sit for 5 minutes so the garlic mellows.
3 tbsp Red wine vinegar,
4 tbsp Extra virgin olive oil,
1 clove Garlic clove, finely grated,
0.5 tsp Fine sea salt,
0.2 tsp Black pepper, freshly ground
Assemble Salad
2. Pat the drained lentils and roasted red peppers dry with a clean towel, so the dressing is not diluted. Add them to the bowl with the dressing.
3 cup Cooked green or brown lentils, drained,
1.5 cup Jarred roasted red peppers, drained and sliced
3. Add the parsley and toss gently until everything is evenly coated. Taste and adjust with more salt, pepper or a splash of vinegar.
0.5 cup Fresh flat-leaf parsley, chopped,
3 tbsp Red wine vinegar,
0.5 tsp Fine sea salt,
0.2 tsp Black pepper, freshly ground
Rest and Serve
4. Let the salad rest at room temperature for 15 minutes, or cover and refrigerate for up to 4 days. Bring to room temperature and toss before serving, finishing with a drizzle of olive oil if desired.
4 tbsp Extra virgin olive oil
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