Bulgur And Lentil Salad With Tarragon And Walnuts Recipes
BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS
Categories Salad Side Vegetarian Walnut Lentil Summer Chill Tarragon Bulgur Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as an entrée or 6 as a side dish
Number Of Ingredients 11
Steps:
- In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
- In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
- Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
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- In the meanwhile, transfer bulgur to a heatproof bowl, fill with 3 cups boiling water and let it sit for about 25 minutes.When bulgur is soft and tender drain it and transfer it to a large bowl.
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