Kamut Groats & Lentil Salad with Tarragon and Walnuts
Adapted from The Gourmet Cookbook, edited by Ruth Reichl
This salad keeps well, and the tarragon flavor only gets better if the salad has a few hours to rest. That makes this a wonderful make-ahead side dish with hearty robust flavors.
- 0.333333 cup finely chopped shallots
- 3 tablespoons tarragon white wine vinegar
- 2 cups cooked kamut groats
- 0.5 cup finely chopped celery
- 0.5 cup dry French lentils brown or green
- 0.5 cup finely shredded carrot
- 3 tablespoons extra virgin olive oil
- 0.5 cup walnuts lightly toasted and finely chopped
In a large bowl, combine shallots and vinegar. Set aside.Rinse lentils and place in a small saucepan adding enough water to cover by 2". Bring to a boil, reduce heat and simmer 15 - 20 mins. Drain well and add hot lentils to shallots. Add the cooked kamut groats. Season with salt and pepper.Add remaining ingredients, adjusting salt, and pepper. Check for acid balance adding more oil or vinegar if necessary. Refrigerate until ready to serve. (Recipeā¦509)