Recipe: Bulgur and Lentil Salad with Tarragon and Walnuts

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS
This salad can be served as an Entr e or a salad course. Packaged tabbouleh mixes, available at most supermarkets, are a good source of the fine bulgur recommended in this recipe, but don't use the accompanying seasoning pouch if one is included. Bulgur - wheat berries that have been steamed, dried, and then cracked - is also found in natural foods stores. Although this salad is wonderful with standard supermarket lentils and a coarser grind of bulgur, the French lentils and fine bulgur produce a delicate, more refined version.

1/3 cup finely chopped shallot
3 tablespoons tarragon wine-vinegar
1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils)
1 1/2 cups water
1 cup bulgur, preferably fine
1 teaspoon salt
1/2 cup finely chopped celery
1/2 cup finely shredded carrot
3 tablespoons finely chopped tarragon leaves
3 tablespoons olive oil, preferably extra-virgin
1/2 cup walnuts, toasted lightly and chopped fine

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 entr e or 6 as a side dish
Gourmet, July 1994