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

wrote in
:

>
> 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.

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

On Nov 19, 7:51*am, Jim Elbrecht > wrote:
> wrote:
>
> Looking forward to trying this one.
>
> Jim

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

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.

On Fri, 19 Nov 2010 06:22:52 GMT, Aussie
> wrote:

wrote in
:
>
>>
>> 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

On Fri, 19 Nov 2010 07:51:36 -0500, Jim Elbrecht >
wrote:

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

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

On Fri, 19 Nov 2010 19:03:05 -0800, "Bob Terwilliger"
> 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

wrote in
:


>>> 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.

In article >,
wrote:

> On Fri, 19 Nov 2010 07:51:36 -0500, Jim Elbrecht >
> wrote:
>
> 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

On Fri, 19 Nov 2010 21:23:35 -0800, Dan Abel > 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.