Lentil Salad With Walnut Oil Recipes

LENTIL SALAD WITH WALNUT OIL

Steps:

• Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
• Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

WALDORF LENTIL SALAD

Steps:

• In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.

CRUNCHY LENTIL WALNUT SALAD

Steps:

• Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
• While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
• Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
• Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

LENTIL-WALNUT SALAD

Steps:

• Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
• In a large bowl, combine vinegar, garlic, green onions and oils.
• When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
• Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
• Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.

RED LENTIL SALAD WITH FRESH HERBS

Steps:

• Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
• Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
• Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
• Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.