COLD-BEEF-AND-LENTIL SALAD

Cold-Beef-And-Lentil Salad image

Provided by William Matthews

Categories dinner, lunch, salads and dressings, appetizer, main course

Time 30m

Yield Eight servings

Number Of Ingredients 11

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

Steps:

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.
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.
In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams