Lentil And Walnut Salad
From Huben's Wiki
(Created page with "From "The Silver Palate Cookbook", pg. 160. * 2.5 cups dried lentils * 3 carrots, peeled and quartered * 1 medium yellow onion, peeled * 3 cloves * 1+1/2 quarts chicken stock * ...") |
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From "The Silver Palate Cookbook", pg. 160. | From "The Silver Palate Cookbook", pg. 160. | ||
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* 1+1/2 quarts chicken stock | * 1+1/2 quarts chicken stock | ||
* 1 bay leaf | * 1 bay leaf | ||
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* 2 tsp. dried thyme | * 2 tsp. dried thyme | ||
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Rinse and sort the lentils. | Rinse and sort the lentils. | ||
| − | + | Place all in a large pot, with cloves stuck in into the onion. | |
Bring to a boil, skim the foam, then reduce to a simmer for 25 minutes until the lentils are tender but still hold their shape. | Bring to a boil, skim the foam, then reduce to a simmer for 25 minutes until the lentils are tender but still hold their shape. | ||
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| + | * 1/3 cup white wine vinegar | ||
| + | * 1/2 cup walnut oil | ||
| + | * 3 garlic cloves | ||
| + | * salt and pepper to taste | ||
Process the vinegar, garlic, and walnut oil until creamy. | Process the vinegar, garlic, and walnut oil until creamy. | ||
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Pour dressing over, toss and season. Cool to room temperature, toss again and refrigerate. | Pour dressing over, toss and season. Cool to room temperature, toss again and refrigerate. | ||
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| + | * 1 cup thinly sliced scallions | ||
| + | * 1 cup walnut halves | ||
| + | * parsley garnish | ||
Add scallions, walnuts, parsley and serve. | Add scallions, walnuts, parsley and serve. | ||
