Lentil and Walnut Salad

*I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh pepper. **I used lots and included stems as well. Note: One of the best lentil salads Ive ever tasted. I serve it as a main dish and so it ends up making somewhere between 2 and 4 servings, depending upon how hungry people are. The authors write: "A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted." Rinse lentils and sort through them carefully, discarding any pebbles that you find. Transfer lentils to a large pot and add the carrots, onion stuck with cloves, chicken stock, bay leaf and thyme. Set over moderate heat; bring to a boil. Reduce to a simmer, skim any foam that may appear (wasnt any when I made), cover and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.) While lentils are cooking, combine vinegar, garlic and walnut oil in a blender or in the bowl of a food processor fitted with a steel blade; process until smooth and creamy. When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour lentils into a mixing bowl. (I saved the carrots to eat, and they were good.) Rewhisk dressing and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover and refrigerate overnight. Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like; toss gently. Sprinkle heavily with chopped parsley and serve. Note: I skipped extra vinegar and oil. I also added nuts, onion and parsley when preparing rest of salad. Yield: 6 to 8 portions as a first course. From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins with Michael McLaughlin. New York: Workman Publishing Company, Inc., 1982. Pg. 160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried 02/19/91.