Lentil and Walnut Salad

Name: Lentil and Walnut Salad
Yield: 6 to 8 portions as a first course
Ingredients: Chopped fresh Italian (flat-leaf) parsley, for garnish; 1 cup shelled walnut halves; 1 cup thinly sliced well-rinsed scallions (green onions), with green tops; Salt and freshly ground black pepper, to taste; ½ cup walnut oil; 3 garlic cloves, peeled; ⅓ cup white wine vinegar; 2 teaspoons dried thyme; 1 bay leaf; 1½ quarts Chicken Stock or canned chicken broth; 1 medium-size yellow onion, peeled; 3 cloves; 2½ cups dried lentils; 3 carrots, peeled and quartered

Preparation info

6 to 8
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted.

Ingredients

2½ cups dried lentils
3 carrots, peeled and quartered
1 medium-size yellow onion, pee

Gluten-free

Method

Rinse the lentils and sort through them carefully, discarding any pebbles you may find.
Transfer the 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 until the lentils are tender but still