Red and Black Lentil Salad with Capers..

Cooking Instructions

PICK OVER and rinse lentils. Cook red lentils, covered, in 3 cups salted simmering water for about 13 minutes, or until just tender. Drain and let cool. Cook black lentils, covered, in 3 cups salted simmering water for about 25 minutes, or until just tender. Drain and let cool. IN A LARGE BOWL, combine lentils, carrots, parsley, and capers. TO MAKE VINAIGRETTE: In a medium bowl, whisk vinegar, mustard, garlic, and oil together. Stir in chives, tarragon, salt, and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.

Wine Pairing(s)

Gancia Spumante

Georges Duboeuf 'Chateau de Varennes' Beaujolais-Villages

McDowell Grenache Rose

Chateau du Trignon 'La Ramillade' Gigondas

Bisol 'Desiderio Jeio' Brut

Veuve Clicquot Ponsardin Rose

Canandaigua 'Paul Masson' Rose

Frei Brothers 'Redwood Creek' White Zinfandel

Martini & Rossi Asti Spumante

Verdi Sparkling Raspberry