- 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.