Bulgur And Lentil Salad With Tarragon And Walnuts

Directions

1. In a small bowl combine shallot and 1 Tbsp. vinegar. In a small saucepan simmer lentils in water to cover by 2 inches till just tender but not falling apart, 15 to 20 min, and drain well. Add in warm lentils to shallot mix and season with salt and pepper. Cold mix, stirring occasionally.
2. In a small heavy saucepan combine 1 1/2 c. water, bulgur, and salt and simmer, covered, till water is absorbed, 12 to 15 min.
3. Transfer bulgur to a large bowl and cold completely, stirring occasionally.
4. Add in lentils to bulgur with celery, carrot, tarragon, remaining 2 Tbsp. 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.
5. Serves 4 as an entree or possibly 6 as a side dish.