Lentil Salad (Chef Laurent's Mom's recipe)
The Episode
Note from Chef Laurent:
We used lentils du Puy but since I moved to the USA I really like the "caviar" or "beluga" lentils from the Palouse
Lentils
Ingredients
- 1.5 cups lentils du puy or beluga or green lentils
- 2 bay leaves
- 2 thyme sprigs
- 3 cloves garlic, peeled and cut in half
- 4 cups water or vegetable broth or chicken broth
Directions
- Wash the lentils well, place in stock pot, add water (or broth), bay leaves, thyme, garlic and simmer until the lentils are nice and soft to the pallet. If overcooked the lentils tend to break down.
- When done, strain the liquid and cool off the lentils on a sheet pan until lukewarm. While cooling, prepare the dressing.
Dressing
Ingredients
- 2 Tbsp red wine vinegar
- 1.5 tsp Dijon mustard (rolland or maille brand)
- 1/2 cup vegetable oil
- Salt and pepper to taste
Directions
- Mix vinegar, mustard and a pinch of salt and pepper. Add the vegetable oil in small amounts, little by little, until you have created an emulsion. Add additional salt and pepper if you would like.
- If the vinaigrette breaks, start again in a new mixing bowl with a teaspoon of vinegar and a teaspoon of mustard, then whisk in the broken vinaigrette starting with a few drops, then a teaspoon, then a tablespoon as you should see a stable sauce.
Ingredients for assembly
Ingredients
- 2 shallots, peeled and finely minced
- 1/2 bunch parsley, washed and finely chopped
- 2 cloves garlic, peeled and minced
- 4 slices bacon, cooked and chopped
Directions
- Mix the vinaigrette into the cooked lentils (as much as you want, you might need less if you don't like overdressed salad).
- Add bacon bits, minced shallots, minced garlic, and chopped parsley. My mom used to put in a LOT of shallots.
- I prefer this salad at room temperature but you can serve it cold as well. Enjoy!
