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Bulgur and Lentil Salad with Tarragon and Walnuts
1/3 c Finely chopped shallot
3 tb Tarragon wine-vinegar
1/2 c Brown or green lentils; preferably lentilles du Puy (French green lentils)
1 1/2 c Water
1 c Bulgur; preferably fine
1 ts Salt
1/2 c Finely chopped celery
1/2 c Finely shredded carrot
3 tb Finely chopped tarragon leaves
3 tb Olive oil; preferably extra-virgin
1/2 c Walnuts; toasted lightly and chopped fine
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
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.
Serves 4 as an entree or 6 as a side dish.
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