Salads & Soups
Lentil Salad With Roasted Walnut Oil
2 cups green lentils
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water with salt to taste
Freshly ground pepper
¼ cup chopped flat-leaf parsley
½ cup broken walnuts
For the Dressing
2 tablespoons Sherry Reserva Wine Vinegar
1 tablespoon Dijon mustard
1 shallot, minced
⅓ cup Roasted Walnut Oil
Salt and freshly ground pepper
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 Sherry Reserva Wine vinegar, Dijon mustard, salt and shallots. Whisk in the Roasted Walnut Oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and salt and pepper.
Serve with chopped walnuts on top of the lentils.