Lentil Salad with Spinach, Walnuts, and Parmesan Cheese

Name: Lentil Salad with Spinach, Walnuts, and Parmesan Cheese
Yield: Serves 4 to 6
Ingredients: 1 cup, lentils, picked over and rinsed; , Salt and pepper; 6 cups, water plus 2 tablespoons; 4 ounces, baby spinach; 2 cups, low-sodium chicken broth; 5 , garlic cloves, lightly crushed and peeled; 1 , bay leaf; 5 tablespoons, extra-virgin olive oil; 3 tablespoons, sherry vinegar; 1 large, shallot, minced; 1 1/2 ounces coarsely grated, Parmesan cheese; 1/3 cup coarsely chopped, toasted walnuts

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Appears in Cook's Illustrated September/October 2011

SERVES4 to 6

TIME1½ hours, plus 1 hours soaking

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WHY THIS RECIPE WORKS

The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There turns out to be two key steps. The first is to brine the lentils in warm salt water. With bri...

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