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Thread: Lentil and Walnut Salad

  1. #1
    [email protected] Guest

    Default Lentil and Walnut Salad


    This salad was voted the second best dish (the turkey took first) at
    the Thanksgiving Day potluck at work.
    I'd say second place, only to the turkey, is a pretty darned good
    second place.
    I hope you will try it, it's wonderful.

    Step by step and photos are on my blog if you are interested.
    http://www.kokoscornerblog.com/mycor...nut-salad.html

    or
    http://tinyurl.com/24syo2x

    Here's the recipe I used.

    @@@@@ Now You're Cooking! Export Format

    Lentil and Walnut Salad

    Salads

    2 1/2 cups dried lentils
    3 carrots; peeled and quartered
    1 medium yellow onion; peeled
    3 cloves
    1 1/2 cups 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 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 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
    pepper mill.

    Notes: The Silver Palate Cookbook

    Yield: 6 to 8 servings


    ** Exported from Now You're Cooking! v5.84 **

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    Updated 11/18/10

    Natural Watkins Spices
    www.apinchofspices.com

  2. #2
    Aussie Guest

    Default Re: Lentil and Walnut Salad

    [email protected] wrote in
    news:[email protected]:

    >
    > This salad was voted the second best dish (the turkey took first) at
    > the Thanksgiving Day potluck at work.
    > I'd say second place, only to the turkey, is a pretty darned good
    > second place.
    > I hope you will try it, it's wonderful.
    >



    You know, I've never actually eaten lentils. Might have to try them some day.



    > or
    > http://tinyurl.com/24syo2x
    >


    > 1/3 cup white wine vinegar



    I take it the white wine vinegar and the Rice vinegar you used are very
    similar, apart from one's made from rice and the other from grapes?


    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  3. #3
    Jim Elbrecht Guest

    Default Re: Lentil and Walnut Salad

    [email protected] wrote:

    >
    >This salad was voted the second best dish (the turkey took first) at
    >the Thanksgiving Day potluck at work.
    >I'd say second place, only to the turkey, is a pretty darned good
    >second place.
    >I hope you will try it, it's wonderful.


    I will- and were you the cook that brought it? [if so- congrats]- or
    was it the walnut version that won? I think I'll follow your lead
    and use pecans.
    >
    >Step by step and photos are on my blog if you are interested.
    >http://www.kokoscornerblog.com/mycor...nut-salad.html


    -snip-
    >
    >2 1/2 cups dried lentils


    Wow- i thought with 25miutes cooking time they must have been the red
    ones. I rarely get brown ones to soften in less than an hour without
    a pre-soak.

    >3 carrots; peeled and quartered
    >1 medium yellow onion; peeled
    >3 cloves


    I'm going to have a hard time discarding them-- I'll bet they end up
    in a dish in the frig for a snack sometime.

    -snip-
    >1/3 cup white wine vinegar


    3rd time this week I've seen "white wine vinegar". I think I'll
    follow your lead here, too and use Rice vinegar. I can't remember
    seeing white wine vinegar at my local grocer's.

    I think I'll serve it as a 'practicaly main dish' some night. Looks
    filling enough to be served with a 4oz chicken breast & salad.

    My mom used to cook lentils only when my grandfather stopped in for
    dinner. It was more of a split-pea soup affair with huge hunks of
    ham, and simmered all day. I've just gotten re-acquainted with
    lentils in the past couple years ad really like all the different
    things you can do with them.

    Looking forward to trying this one.

    Jim

  4. #4
    lainie Guest

    Default Re: Lentil and Walnut Salad

    On Nov 19, 7:51*am, Jim Elbrecht <elbre...@email.com> wrote:
    > k...@letscook.com wrote:
    >
    > Looking forward to trying this one.
    >
    > Jim


    Me too. I love lentils. Will probably sub the walnuts for pecans or
    almonds. e.

  5. #5
    Jean B. Guest

    Default Re: Lentil and Walnut Salad

    [email protected] wrote:
    > This salad was voted the second best dish (the turkey took first) at
    > the Thanksgiving Day potluck at work.
    > I'd say second place, only to the turkey, is a pretty darned good
    > second place.
    > I hope you will try it, it's wonderful.
    >
    > Step by step and photos are on my blog if you are interested.
    > http://www.kokoscornerblog.com/mycor...nut-salad.html
    >
    > or
    > http://tinyurl.com/24syo2x
    >
    > Here's the recipe I used.
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Lentil and Walnut Salad
    >
    > Salads
    >
    > 2 1/2 cups dried lentils
    > 3 carrots; peeled and quartered
    > 1 medium yellow onion; peeled
    > 3 cloves
    > 1 1/2 cups 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 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 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
    > pepper mill.
    >
    > Notes: The Silver Palate Cookbook
    >
    > Yield: 6 to 8 servings
    >
    >
    > ** Exported from Now You're Cooking! v5.84 **
    >
    > koko


    That sounds great0--and healthful too.
    --
    Jean B.

  6. #6
    [email protected] Guest

    Default Re: Lentil and Walnut Salad

    On Fri, 19 Nov 2010 06:22:52 GMT, Aussie
    <[email protected]> wrote:

    >[email protected] wrote in
    >news:[email protected] :
    >
    >>
    >> This salad was voted the second best dish (the turkey took first) at
    >> the Thanksgiving Day potluck at work.
    >> I'd say second place, only to the turkey, is a pretty darned good
    >> second place.
    >> I hope you will try it, it's wonderful.
    >>

    >
    >
    >You know, I've never actually eaten lentils. Might have to try them some day.
    >
    >
    >
    >> or
    >> http://tinyurl.com/24syo2x
    >>

    >
    >> 1/3 cup white wine vinegar

    >
    >
    >I take it the white wine vinegar and the Rice vinegar you used are very
    >similar, apart from one's made from rice and the other from grapes.


    I have several different types of vinegar, but did I have what I
    needed...no!

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    Updated 11/18/10

    Natural Watkins Spices
    www.apinchofspices.com

  7. #7
    [email protected] Guest

    Default Re: Lentil and Walnut Salad

    On Fri, 19 Nov 2010 07:51:36 -0500, Jim Elbrecht <[email protected]>
    wrote:

    >[email protected] wrote:
    >
    >>
    >>This salad was voted the second best dish (the turkey took first) at
    >>the Thanksgiving Day potluck at work.
    >>I'd say second place, only to the turkey, is a pretty darned good
    >>second place.
    >>I hope you will try it, it's wonderful.

    >
    >I will- and were you the cook that brought it? [if so- congrats]- or
    >was it the walnut version that won? I think I'll follow your lead
    >and use pecans.


    Yes, I'm the one that brought it [thanks] I made the pecan version, I
    don't really care for walnuts.
    >>
    >>Step by step and photos are on my blog if you are interested.
    >>http://www.kokoscornerblog.com/mycor...nut-salad.html

    >
    >-snip-
    >>
    >>2 1/2 cups dried lentils

    >
    >Wow- i thought with 25miutes cooking time they must have been the red
    >ones. I rarely get brown ones to soften in less than an hour without
    >a pre-soak.
    >

    They did take longer than the 25 minutes, not much more though.
    Remember they need to be cooked yet retain their shape.

    >>3 carrots; peeled and quartered
    >>1 medium yellow onion; peeled
    >>3 cloves

    >
    >I'm going to have a hard time discarding them-- I'll bet they end up
    >in a dish in the frig for a snack sometime.
    >
    >-snip-
    >>1/3 cup white wine vinegar

    >
    >3rd time this week I've seen "white wine vinegar". I think I'll
    >follow your lead here, too and use Rice vinegar. I can't remember
    >seeing white wine vinegar at my local grocer's.
    >
    >I think I'll serve it as a 'practicaly main dish' some night. Looks
    >filling enough to be served with a 4oz chicken breast & salad.
    >
    >My mom used to cook lentils only when my grandfather stopped in for
    >dinner. It was more of a split-pea soup affair with huge hunks of
    >ham, and simmered all day. I've just gotten re-acquainted with
    >lentils in the past couple years ad really like all the different
    >things you can do with them.
    >
    >Looking forward to trying this one.
    >
    >Jim


    I hope you do try it, it's delicious.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    Updated 11/18/10

    Natural Watkins Spices
    www.apinchofspices.com

  8. #8
    Bob Terwilliger Guest

    Default Re: Lentil and Walnut Salad

    koko wrote:

    > I hope you do try it, it's delicious.


    I thought it sounded very nice, and I also wanted to compliment you on
    choosing that recipe to bring to a potluck. It wouldn't even have occurred
    to me, and it was a great choice. Moreover, it looks like something which
    would be safe to eat even after sitting at room temperature for a couple
    hours, and that's always a consideration at potluck meals.

    Bob



  9. #9
    [email protected] Guest

    Default Re: Lentil and Walnut Salad

    On Fri, 19 Nov 2010 19:03:05 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >koko wrote:
    >
    >> I hope you do try it, it's delicious.

    >
    >I thought it sounded very nice, and I also wanted to compliment you on
    >choosing that recipe to bring to a potluck. It wouldn't even have occurred
    >to me, and it was a great choice. Moreover, it looks like something which
    >would be safe to eat even after sitting at room temperature for a couple
    >hours, and that's always a consideration at potluck meals.
    >
    >Bob
    >

    Thank you Bob.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    Updated 11/18/10

    Natural Watkins Spices
    www.apinchofspices.com

  10. #10
    Aussie Guest

    Default Re: Lentil and Walnut Salad

    [email protected] wrote in
    news:[email protected]:


    >>> 1/3 cup white wine vinegar

    >>
    >>
    >>I take it the white wine vinegar and the Rice vinegar you used are very
    >>similar, apart from one's made from rice and the other from grapes.

    >
    > I have several different types of vinegar, but did I have what I
    > needed...no!
    >



    Well, it obviously worked. I wonder if there is much of a difference between
    the two?


    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  11. #11
    Dan Abel Guest

    Default Re: Lentil and Walnut Salad

    In article <[email protected]>,
    [email protected] wrote:

    > On Fri, 19 Nov 2010 07:51:36 -0500, Jim Elbrecht <[email protected]>
    > wrote:
    >
    > >[email protected] wrote:


    > >>Step by step and photos are on my blog if you are interested.
    > >>http://www.kokoscornerblog.com/mycor...nut-salad.html

    > >
    > >-snip-
    > >>
    > >>2 1/2 cups dried lentils

    > >
    > >Wow- i thought with 25miutes cooking time they must have been the red
    > >ones. I rarely get brown ones to soften in less than an hour without
    > >a pre-soak.
    > >

    > They did take longer than the 25 minutes, not much more though.
    > Remember they need to be cooked yet retain their shape.


    I always have trouble with dried legumes, whatever kind they are. They
    always take much longer than the recipe calls for. There have been many
    prolonged and heated arguments on this group (and in the literature) as
    to why this is. One suggestion to fix this problem is 1/8 teaspoon of
    baking powder or soda per quart of water when cooking. This works for
    me. The legumes soften up pretty well.

    In any case, the recipe says to cook until done, so the only consequence
    of cooking for longer is that you will get more flavor out of the
    carrots, onion with cloves,and bay leaf.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  12. #12
    sf Guest

    Default Re: Lentil and Walnut Salad

    On Fri, 19 Nov 2010 21:23:35 -0800, Dan Abel <[email protected]> wrote:

    > One suggestion to fix this problem is 1/8 teaspoon of
    > baking powder or soda per quart of water when cooking. This works for
    > me. The legumes soften up pretty well.


    Use baking *powder*, not baking soda?

    --

    Never trust a dog to watch your food.

  13. #13
    Dan Abel Guest

    Default Re: Lentil and Walnut Salad

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Fri, 19 Nov 2010 21:23:35 -0800, Dan Abel <[email protected]> wrote:
    >
    > > One suggestion to fix this problem is 1/8 teaspoon of
    > > baking powder or soda per quart of water when cooking. This works for
    > > me. The legumes soften up pretty well.

    >
    > Use baking *powder*, not baking soda?


    They both seem to work for me. I don't remember which was recommended,
    or where I read it. I know I did a Google search some years ago.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

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