By Scott Taylor
Bold flavors of Autumn
Eat Well
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As Autumn comes on, my tastes turn to more bold flavors. This simple lentil salad is a bold punch of flavor. Deep, rich, earthy lentils. Peppery arugula. Sweet sun dried tomatoes. And a tannic sherry vinaigrette. It's perfection.
Items with an asterisk (*) are available at Taylor's Provisions - 208 S. Mill Street. Near the corner of Mill and F Streets. Part of the Mill Town Marketplace collection of businesses.
Lentil Salad
Salad ingredients:
• *4 cups cooked lentils • 2 cups arugula, chopped fine • *1/2 cup sun dried tomatoes, diced
• 12 Kalamata olives, rinsed, pitted, and chopped
Dressing ingredients:
• *1/3 cup olive oil • 1/3 cup sherry vinegar • *1/2 teaspoon dried oregano • *1/2 teaspoon dried basil
• *1/4 teaspoon salt • *1/4 teaspoon pepper
Directions:
1. Whisk together dressing ingredients. • 2. Add dressing to all other ingredients.
3. Serve as-is or on top of more arugula or other salad green.
