academy award night dinner part one: bulgar, puy lentils, carrot, celery, hazelnuts, shallot, sherry vinegar. (inspired by an old gourmet)
- For a very large batch, bring to a boil in a saucepan two cups of bulgar with with three cups of water water, salt and olive oil. Simmer, covered, until done. Put the cooked bulgar in a large bowl with a little more olive oil. Toss it around every once and a while until it reaches room temperature.
- Meanwhile, in another pan, cover a cup of rinsed puy lentils with an inch or two of cold water, and add some mirepoix and a bay leaf to the pan. Do not season yet. Bring to a simmer, and cook until the lentils are tender. Strain lentils and remove the vegetables and bay leaf.
- Meanwhile (yeah, that’s a double “meanwhile”) finely dice a shallot and cover it in sherry vinegar and season with a little salt. Small dice some carrot and celery and toast, peal, and smash up some hazelnuts.
- Toss the shallots with their liquid with the lentils while they’re still a little warm. Once everything is at room temperature, toss together the lentils with the bulgar and the carrot and celery. Season to taste with salt, sherry vinegar, and more olive oil.
- Serve with the toasted hazelnuts on top.
