Lentil And Walnut Salad
|Dried lentils||2 1⁄2 Cup (40 tbs)|
|Carrots||3 , peeled and quartered|
|Yellow onion||1 Medium, peeled|
|Chicken stock/Canned chicken broth||1 1⁄2 Quart|
|Dried thyme||2 Teaspoon|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), peeled|
|Walnut oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Thinly sliced scallions||1 Cup (16 tbs) (Use Along With Green Tops, Green Onions)|
|Shelled walnut halves||1 Cup (16 tbs)|
|Chopped italian parsley||1 Tablespoon (Used For Garnishing)|
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 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, and 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.
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.
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