© Eva Kolenko
There are only six ingredients in this hearty but elegant salad from F&W’s Kay Chun. Slideshow: More Salad Recipes
How to Make It
Step 1
Preheat the oven to 450°. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.
Step 2
Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
Step 3
Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper.
Step 4
In a blender, puree the feta with 2 tablespoons of water and the remaining 3 tablespoons of oil until smooth. Season with salt. Spoon the dressing over the lentil salad and serve.
Suggested Pairing
Crisp, lightly herbal Sauvignon Blanc.
