This is a salad that improves with age, so I often make a big batch of it over the weekend and snack on it throughout the week. A friend turned me on to the recipe, from My New Roots. The dressing's combination of spices, vinegar, maple syrup and mustard have an addictive je ne sais quoi. I like to use green lentils or wheatberries for the base, though wild rice, kamut, farro or chickpeas would be lovely, too. And I almost always add some diced apple and a good bit of parsley. I think the next time I make the dressing, I'll toss it with some cauliflower, toasted nuts, apples, and herbs. —Heather Sperling, 30, editor of Tasting Table and co-founder of food and design festival Fête, Chicago, IL
Step 1: Cook lentils.
Step 2: Combine dressing ingredients in a jar with a lid.
The dressing has a lot of ingredients but it's worth it.
Step 3: Cover the jar and shake it hard.
Step 4: Toss lentils with dressing.
Step 5: Add chopped onion, capers, and currants. Store in fridge until you're hungry.
When it's time to eat, add your favorite greens, fruit, nuts, herbs, and cheese.
Get the full "Best Lentil Salad, Ever" recipe from My New Roots.
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