Place the lentils, garlic, bay leaf, onion, carrot in a large pot, and cover with water.
Bring to a boil, then lower the heat to a simmer for about 30 minutes (or your preference, depending on how tender you like the beans).
Meanwhile, make the dressing: whisk together the vinegar, Dijon mustard, minced shallot, salt, and pepper. Gradually mix in the olive oil, then mix in the argan oil. Adjust to taste and set it aside.
When the beans are done, remove from the heat and strain. Discard the garlic, bay leaf, onion, and carrot. Strain the beans very well.
While the beans are still hot, mix them with the dressing. Adjust to taste.
Lastly, add parsley, walnuts, and fried shallot.
If you like a more intense argan oil flavor, you can drizzle on a bit more assuming the salad is not already too oily.
Reiko Akehi, Pastry Chef, Private Chef for high-profile families
Chef Consultant for Kai (Ito-en), Lady M, The City Bakery, Writer, Dessert book ‘New York Dessert Style’, Bunga Publishing, in Japanese. Food Journalist for Japanese magazines. Culinary Instructor @Institute of Culinary Education and @My favorite recipes. Assistant Pastry Chef @Bouley.
For more info and recipes please visit www.reikonyc.com All recipes are Reiko’s own.