Farmer's lentil salad
This salad uses ‘Lentilles du Puy’, or Du Puy lentils. These are dark green lentils with a firm structure.
Makes 1500g.
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Ingredients
|
500 |
g |
Du Puy lentils |
|
1 |
|
onion |
|
6 |
|
cloves |
|
250 |
g |
carrots, finely diced (brunoise) |
|
1 |
stalk |
celery, finely diced (brunoise) |
|
150 |
g |
smoked bacon bits |
|
1 |
|
shallot, sliced into thin rings |
|
50 |
ml |
Cabernet Sauvignon dressing |
|
2 |
tbsp |
chives, finely chopped |
|
2 |
tbsp |
coriander, finely chopped |
|
1 |
stalk |
celery, finely diced (brunoise) |
|
As needed: |
|
salt and pepper |
Preparation method
- Soak the lentils in cold water for up to one hour.
- Drain and rinse in a fine sieve.
- Transfer the lentils to a suitable pan and add cold water until the lentils are covered by at least 2.5cm of water.
- Peel the onion, cut in half, and stud the two halves with cloves.
- Add the clove-studded onion to the lentils.
- Bring to the boil and add salt at the end of the cooking process.
- Boil for around 20 minutes and check how far done they are at regular intervals.
- Briefly blanch the carrot and one celery stick in boiling water to which salt has been added.
- Immediately cool in iced water.
- Fry the smoked bacon bits in a dry frying pan.
- Mix the cooled lentils with the blanched carrot and celery, fried bacon, and shallot.
- Season to taste with the dressing, salt, and pepper.
- Lastly, mix in the raw celery and finely chopped coriander and chives.
Serving suggestions
- Serve as a salad with components of avocado, sweetcorn, and coriander.
- As part of a main course, e.g. with roasted lemon chicken.
- Delicious with a salmon dish.