Lentil and Butter Lettuce Salad

• 1/2 cup French green lentils
• 1 teaspoon ground cumin
• 1 head butter lettuce, torn into bite-size pieces
• 1/2 cup fresh cilantro, plus more for garnish
• 6 scallions, thinly sliced
• 1/4 cup sherry vinaigrette (page 121)
• 1/4 cup creme fraiche or sour cream
• 1 tablespoon heavy cream

1. Bring 3 cups salted water to a boil in a small pot.
2. Add the lentils and cook until just tender, about 15 minutes.
3. Drain and allow to cool.
4. Combine the cool lentils with the cumin in a large mixing bowl.
5. Add the lettuce, cilantro, scallions, and vinaigrette.
6. Gently toss to combine so as not to bruise the lettuce.
7. Combine the creme fraiche and cream in a small bowl.
8. Divide the salad evenly among serving bowls and drizzle with the creme fraiche mixture.
9. Sprinkle with additional cilantro, if desired.

ground cumin, butter, fresh cilantro, scallions, sherry vinaigrette, creme fraiche, heavy cream

Taken from www.epicurious.com/recipes/food/views/lentil-and-butter-lettuce-salad-389632 (may not work)