Lentil salad
Ingredients
- 400 gGreen lentil (rinsed)
- 150 gSmoked lardons (plain)
- 1 pcOnion (finely minced)
- 2 pcCarrot (small diced)
- 3 tbspRed wine vinegar
- 4 tbspRapeseed oil
- 1 tbspMustard
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (hot)
Method
A warm lentil salad where the grains remain firm to the bite. The smoky fat from the bacon and the sharp acidity of the vinegar create a bold balance, typical of Germanic tables.
- 1
Cut the carrots and onion into a regular mirepoix (5mm cubes). Rinse the lentils in clear water until the water runs clear.
- 2
In a sauté pan, brown the bacon bits. When the fat has rendered and they are crispy, add the onion and carrots. Sweat them without excessive browning.
- 3
Add the lentils and pour in the stock. Bring to a boil, then lower the heat. Simmer covered. The lentils should be tender but must not turn into mush.
- 4
While cooking, mix the mustard, vinegar, and rapeseed oil. Whisk to obtain a bound sauce that coats the spoon.
- 5
Drain the lentils if any liquid remains. Pour the sauce over the lentils while they are still hot: this is when they absorb the flavors. Add the chopped parsley at the last moment to keep its freshness.
Frequently asked questions
How do you get this dish right?
- Never salt the lentil cooking water, as it toughens their skin.
- Adding the vinaigrette to hot lentils is crucial: the thermal shock allows the sauce to penetrate the legume.
How long does this dish keep?
Keeps for 3 days in the refrigerator. It is often better the next day, once the flavors have thoroughly infused.
