Lentil and Walnut Salad
Makes 6-8 portions as a first course.
Ingredients:
2 1/2 cups lentils (you can use any type, but French Green are especially yummy and beautiful).
3 carrots, peeled and quartered
1 medium yellow onion, peeled
3 cloves
1 1/2 quarts vegetable or mushroom broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 gloves garlic, peeled
1/2 cup walnut oil
Sea salt, to taste
Freshly ground pepper, to taste
1 cup scallions/green onion, thinly sliced including green tops
1 cup shelled and halved walnuts
Fresh Italian parsley, to garnish
Directions
1. Rinse lentils, discarding any small pebbles you may find.
2. Transfer lentils to a large pot. Add the carrots, onion stuck with the cloves, vegetable or mushroom broth, bay leaf and thyme. Set over moderate heat and brig to a boil. Reduce to a simmer, skimming off any foam that may appear. Cover and let simmer for about 25 minutes, or until lentils are tender but still hold their shape. Do not overcook.
3. While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade , and process until smooth and creamy.
4. When lentils are done, drain them, discarding the carrots, onion, cloves and bay leaf, and pour into a mixing bowl. Rewhisk the dressing and pour it over the still-hot lentils. Toss gently and season generously with salt and pepper (or to taste). Let salad cool to room temperature.
5. Toss again, cover, and refrigerate overnight.
6. Just before serving, add scallions and walnuts. Add an additional 1-2 Tablespoons vinegar and/or walnut oil, if you like, and toss gently. Sprinkle heavily with chopped parsley and serve.
Can be served warm or at room temperature, making it a great make ahead recipe.
Original recipe from The Silver Palate Cookbook. Adapted by Lisa Tremont Ota.
Ingredients:
2 1/2 cups lentils (you can use any type, but French Green are especially yummy and beautiful).
3 carrots, peeled and quartered
1 medium yellow onion, peeled
3 cloves
1 1/2 quarts vegetable or mushroom broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 gloves garlic, peeled
1/2 cup walnut oil
Sea salt, to taste
Freshly ground pepper, to taste
1 cup scallions/green onion, thinly sliced including green tops
1 cup shelled and halved walnuts
Fresh Italian parsley, to garnish
Directions
1. Rinse lentils, discarding any small pebbles you may find.
2. Transfer lentils to a large pot. Add the carrots, onion stuck with the cloves, vegetable or mushroom broth, bay leaf and thyme. Set over moderate heat and brig to a boil. Reduce to a simmer, skimming off any foam that may appear. Cover and let simmer for about 25 minutes, or until lentils are tender but still hold their shape. Do not overcook.
3. While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade , and process until smooth and creamy.
4. When lentils are done, drain them, discarding the carrots, onion, cloves and bay leaf, and pour into a mixing bowl. Rewhisk the dressing and pour it over the still-hot lentils. Toss gently and season generously with salt and pepper (or to taste). Let salad cool to room temperature.
5. Toss again, cover, and refrigerate overnight.
6. Just before serving, add scallions and walnuts. Add an additional 1-2 Tablespoons vinegar and/or walnut oil, if you like, and toss gently. Sprinkle heavily with chopped parsley and serve.
Can be served warm or at room temperature, making it a great make ahead recipe.
Original recipe from The Silver Palate Cookbook. Adapted by Lisa Tremont Ota.