Lentil and Walnut Salad from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted.
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Ingredients
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 garlic cloves, peeled
- ⅓ cup white wine vinegar
- Salt
- freshly ground black pepper
- ½ cup walnut oil
- 1 cup thinly sliced well-rinsed scallions (green onions), with green tops
- 3 carrots, peeled and quartered
- 2½ cups dried lentils
- 3 cloves
- 1 medium-size yellow onion, peeled
- 1½ quarts Chicken Stock or canned chicken broth
- 1 cup shelled walnut halves
- Chopped fresh Italian (flat-leaf) parsley, for garnish
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