2 1/2 cup dried lentils
3 carrots - peeled and quartered
1 medium yellow onion, peeled
3 cloves
1 1/2 qt chicken stock or
1 1/2 qt canned chicken broth - (i used this, )
1 bay leaf
2 tsp dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
1 salt to taste*
1 freshly ground black pepper - to ta, ste
1 cup thinly sliced scallions - incl. top, s
1 cup shelled walnut halves
GARNISH
1 chopped italian parsley**
A Recipe for
Lentil & Walnut Salad
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This Recipe for Lentil & Walnut Salad is one of thousands in the Recipes-to-go Bean Cookbook.
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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If you enjoy this Lentil & Walnut Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
He was a very valiant man who first adventured on eating oysters. |
| James I |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This is a recipe for Lentil & Walnut Salad from the recipe cookbook of Recipes-to-go (Bean)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Herb Tip |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Worries go down better with soup. |
| Jewish Proverb |
*I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh
pepper.
**I used lots and included stems as well.
Note: One of the best lentil salads I've ever tasted. I serve it as a
main dish and so it ends up making somewhere between 2 and 4
servings, depending upon how hungry people are.
The authors write: "A good lentil salad makes an excellent first
course, and this is one of the best we have ever tasted."
Rinse beans and sort through them carefully, discarding any pebbles
that you find.
Transfer lentils to a large pot and add the carrots, onion stuck with
cloves, chicken stock, bay leaf and thyme. Set over moderate heat;
bring to a boil. Reduce to a simmer, skim any foam that may appear
(wasn't any when I made), cover and cook for about 25 minutes (lentil
cooking time varies widely), or until lentils are tender but still
hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.)
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;
process until smooth and creamy.
When lentils are done, drain them, discard the carrots, onion, cloves
and bay leaf, and pour lentils into a mixing bowl. (I saved the
carrots to eat, and they were good.) Rewhisk dressing and pour it
over the still-hot lentils. Toss gently, season generously with salt
and pepper and let salad cool to room temperature. Toss again, cover
and refrigerate overnight.
Just before serving, add scallions and walnuts. Add an additional
tablespoon or two of vinegar or walnut oil if you like; toss gently.
Sprinkle heavily with chopped parsley and serve.
Note: I skipped extra vinegar and oil. I also added nuts, onion and
parsley when preparing rest of salad.
Yield: 6 to 8 portions as a first course.
From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins
with Michael McLaughlin. New York: Workman Publishing Company, Inc.,
1982. Pg. 160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried
02/19/91.
Serves: 6
Lentil & Walnut Salad Recipe brought to you by Recipes To-Go