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Lentil Walnut Salad

Lentil Walnut Salad
Plan ahead when making this gourmet chilled salad. It is best when chilled over night. But it is worth the wait. This crowd pleaser is served on a bed of greens and garnished with thin lemon slices and toasted walnut halves. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK--FROM EVERYDAY TO GOURMET available on this web site.
Lentil Walnut Salad
Plan ahead when making this gourmet chilled salad. It is best when chilled over night. But it is worth the wait. This crowd pleaser is served on a bed of greens and garnished with thin lemon slices and toasted walnut halves. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK--FROM EVERYDAY TO GOURMET available on this web site.
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Servings 6servings
Prep Time 20minutes
Cook Time 25minutes
Ingredients
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Ingredients
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Servings 6servings
Prep Time 20minutes
Cook Time 25minutes
Instructions
  1. In a large sauce pan, combine lentils, broth, 1/4 cup chopped parsley, and cloves. Bring to a boil; reduce heat, cover, and simmer until lentils are just tender, about 20 minutes. Drain.
  2. In a 5-quart saucepan over medium heat, stir walnut halves in oil until they are golden. Remove walnut halves and set them aside.
  3. Remove the saucepan from the burner and stir in chopped walnuts, then the cooked lentils, cream, lemon juice, shallots, lemon zest, and pepper. Cover and chill for 6 to 24 hours.
  4. Before serving, stir 1/3 cup chopped parsley into the chilled lentils and add salt to taste. Line salad plates with lettuce leaves and top each with salad. Garnish with reserved walnut halves, lemon slices, and chopped parsley.
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