Cold-Beef-And-Lentil Salad

• 2 cups lentils
• 5 cups water
• 1/4 cup balsamic vinegar
• White pepper to taste
• 1 13 cup olive oil
• 1 pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces
• 2 bunches watercress (about 6 cups), stems removed
• 1 teaspoon minced garlic
• 1/2 cup minced scallions
• 1/4 cup drained capers
• 1/4 cup chopped sweet pickles

1. Place the lentils and the water in a saucepan.
2. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes.
3. Drain.
4. In a small bowl, combine the vinegar and white pepper.
5. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
6. In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

lentils, water, balsamic vinegar, white pepper, olive oil, flank steak, bunches, garlic, scallions, capers, sweet pickles

Taken from cooking.nytimes.com/recipes/3983 (may not work)