| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
July 1994 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Serves 4 as an entree or 6 as a side dish.
Gourmet July 1994
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