Lentil And Walnut Salad
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
- 1 bay leaf
- 2 tsp. dried thyme
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.
- 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.
Drain the lentils, remove everything but the lentils.
Pour dressing over, toss and season. Cool to room temperature, toss again and refrigerate.
- 1 cup thinly sliced scallions
- 1 cup walnut halves
- parsley garnish
Add scallions, walnuts, parsley and serve.