Lentil and Scallion Salad

Name: Lentil and Scallion Salad
Yield: Yield: 6 or More Servings.
Cuisine: United States
Ingredients: 2 to 3 tablespoons wine vinegar; Freshly ground pepper to taste; ¼ to 1 teaspoon dry mustard; 2 small smoked pork hocks, or ½ pound smoked pork; 4 to 6 tablespoons olive oil; 6 cups water, approximately; 1 pound lentils; Salt to taste, if desired; ¼ cup chopped scallion

Preparation info

Yield:
6
or More Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 small smoked pork hocks, or ½ pound smoked pork
6 cups

Americas
United States
Gluten-free

Method

Put the pork hocks in a large saucepan and add the water. Bring to the boil and cover. Simmer 1½ hours.
Remove the pork from the saucepan and skim off any fat. Add the lentils and salt. Bring to the boil and simmer, covered, about 25 minutes, or until tender. It may be necessary to add more water to the saucepan. The lentils, as they cook, should be almost but not