Ingredients

  • 2 cups lentils
  • 5 cups water
  • ¼ cup balsamic vinegar
  • White pepper to taste
  • 1 ⅓ 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
  • ½ cup minced scallions
  • ¼ cup drained capers
  • ¼ cup chopped sweet pickles
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      595 calories; 41 grams fat; 7 grams saturated fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 24 grams protein; 38 milligrams cholesterol; 153 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Eight servings

Preparation

  1. 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.
  2. 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.
  3. In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

30 minutes

Dining and Cooking