Lovely lentils dressed with a delightfull vinaigrette then topped with scallions and nuts. Another Silver Palate cookbook winner.
Want an easy and crowd pleasing dish? you have to try this.
Gather the ingredients.
Peel the onion by slicing through the first layer lengthwise.
Peel off the outer layer,
and stud with the three cloves.
Peel and quarter the carrots.
Add the lentils to a large pot,
add the clove studded onion, carrots, chicken stock,
Cover and simmer.
While the lentils are simmering, make the vinaigrette.
The recipe calls for walnuts and walnut oil. Since I don't care for walnuts I used pecans and pecan oil.
Add the vinegar, oil and garlic to a food processor or blender and process until smooth.
When lentils are done, drain them, discard the carrots, onion with cloves, bay leaf, and pour lentils into a mixing bowl.
Rewhisk dressing and pour it over the still-hot lentils.
Toss gently, season generously with salt and pepper. Let salad cool to room temperature.
Toss again, cover and refrigerate overnight.
This wonderful salad was voted the second best dish, (the turkey took first), at the Thanksgiving day potluck at work.
I'd say coming in second only to the the turkey is a pretty darned good second.
Here's the winning recipe.
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Lentil and Walnut Salad
2 1/2 cups dried lentils
3 carrots; peeled and quartered
1 medium yellow onion; peeled
1 1/2 quarts chicken stock; or canned broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic; peeled
1/2 cup walnut oil
salt, freshly ground black pepper; to taste
1 cup scallions, with green tops; thinly sliced
1 cup shelled walnut halves
Italian parsley; chopped
Rinse the lentils and sort through them carefully, discarding any pebbles you may find
Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock, bay leaf and thyme. Set over moderate heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, 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.
While the lentils are cooking, combine vinegar, garlic and walnut oil in ablender or in the bowl of a food processor fitted with a steel blade, and process until smooth and creamy.
When lentils are done, drain them, discard the carrots, onion with cloves,and bay leaf, and pour lentils into a mixing bowl.
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, and toss gently. Sprinkle heavily with chopped parsley and serve accompanied by a peppermill.
Yield: 6 to 8 servings
** Exported from Now You're Cooking! v5.84 **
And that's that