Ingredients
3/4 pound french green lentils
2 tablespoons red-wine vinegar
6 anchovy fillets, minced
2 cloves garlic, minced
1 teaspoon freshly ground nutmeg
1 teaspoon salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 scallions, thinly sliced (about 1/2 cup)
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon chopped fresh tarragon
Preparation
Bring a medium saucepan of water to a boil. Add lentils; reduce heat to medium-low. Gently simmer until lentils are just tender, 20 to 25 minutes. Drain well.
Meanwhile, in a large bowl, whisk together vinegar, anchovies, garlic, nutmeg, and salt; season with pepper. Slowly whisk in oil until emulsified. Whisk in scallions, parsley, and tarragon. While lentils are still warm, add to dressing; toss to combine, and serve.
