Walnut Oil Recipes

Steps:

• Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
• Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Steps:

• Preheat oven to 350 degrees.
• Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain.
• Spread walnuts in a single layer on a shallow baking sheet.
• Bake 15 - 25 minutes or until golden brown; stirring once.
• Cool to lukewarm.
• Place warm nuts in a plastic bag and crush with mallet or rolling pin.
• In large jar, combine nuts with oil.
• When ready to use, strain walnuts from oil.