Lentil Salad with Tomatoes and Watercress
INGREDIENTS
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Vinaigrette:
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2 tablespoons balsamic vinegar
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1 tablespoon minced capers, drained
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1 garlic clove, minced
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2 tablespoons extra-virgin olive oil
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Salad:
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1 1/3 cups petite green or brown lentils
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2 bay leaves
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1/2 cup finely chopped celery, with some leaves
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1/2 cup finely chopped red onion
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1/4 cup chopped fresh flat-leaf parsley
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1/2 teaspoon salt
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12 cherry tomatoes, halved
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1/4 cup chopped fresh chives, divided
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4 cups trimmed watercress
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