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
- 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.
30 minutes
Dining and Cooking