Bulgur And Lentil Salad With Tarragon And Walnuts Recipe

• 1/3 c. Finely minced shallot
• 3 Tbsp. Tarragon wine-vinegar
• 1/2 c. Brown or possibly green lentils, preferably lentilles du Puy (French green lentils)
• 1 1/2 c. Water
• 1 c. Bulgur, preferably fine
• 1 tsp Salt
• 1/2 c. Finely minced celery
• 1/2 c. Finely shredded carrot
• 3 Tbsp. Finely minced tarragon leaves
• 3 Tbsp. Extra virgin olive oil, preferably extra-virgin
• 1/2 c. Walnuts, toasted lightly and minced fine

Directions