📝 About This Recipe
A cornerstone of French bistro culture, this salad features the celebrated 'Lentilles Vertes du Puy,' known as the caviar of lentils for their peppery flavor and firm texture. This dish balances earthy, mineral-rich legumes with a sharp, mustard-forward vinaigrette and the sweetness of slow-cooked aromatics. It is a sophisticated, protein-packed classic that tastes even better the next day, making it the perfect centerpiece for a refined lunch or a rustic side dish.
🥗 Ingredients
The Lentil Base
- 1 1/4 cups French Green Lentils (Puy) (rinsed and picked over)
- 1/2 piece Yellow Onion (peeled but left whole)
- 2 cloves Garlic (smashed)
- 1 piece Bay Leaf (fresh or dried)
- 2 sprigs Fresh Thyme
- 4 cups Water or Vegetable Stock
The Mirepoix
- 2 pieces Carrots (finely diced (brunoise))
- 1 piece Celery Stalk (finely diced)
- 1 large Shallot (minced)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing)
The Vinaigrette
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 2 tablespoons Red Wine Vinegar (or Sherry vinegar)
- 4 tablespoons Extra Virgin Olive Oil (cold pressed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Chives (finely snipped)
- 1/3 cup Walnuts (toasted and chopped)
👨🍳 Instructions
-
1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water to remove any dust or debris.
-
2
In a medium heavy-bottomed saucepan, combine the lentils, 4 cups of water (or stock), the halved onion, smashed garlic cloves, bay leaf, and thyme sprigs.
-
3
Bring the pot to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover partially, and simmer gently for 20-25 minutes.
-
4
While lentils cook, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced carrots and celery. Sauté for 5-7 minutes until tender but not browned. Set aside.
-
5
Prepare the vinaigrette by whisking together the Dijon mustard, red wine vinegar, salt, and pepper in a small bowl. Gradually stream in the 4 tablespoons of olive oil while whisking constantly to create an emulsion.
-
6
Check the lentils at the 20-minute mark. They should be tender to the bite but still hold their shape (al dente). Do not let them become mushy.
-
7
Once cooked, drain the lentils through a sieve and discard the onion half, garlic cloves, thyme sprigs, and bay leaf.
-
8
Transfer the warm lentils to a large mixing bowl. Immediately pour half of the vinaigrette over the warm lentils; they will absorb the flavors better while still hot.
-
9
Add the sautéed carrots, celery, and the raw minced shallots to the bowl. Toss gently to combine.
-
10
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to marry.
-
11
Just before serving, add the remaining vinaigrette, fresh parsley, chives, and toasted walnuts. Toss once more.
-
12
Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Serve warm or at room temperature.
💡 Chef's Tips
Use only 'Lentilles du Puy' or French Green Lentils; brown or red lentils will break down too much and lose the signature texture. Always salt the lentils only after they are cooked; salting the cooking water can sometimes toughen the skins. Toasting the walnuts in a dry pan for 3-5 minutes until fragrant adds a necessary depth and crunch. If making ahead, wait to add the fresh herbs and nuts until the moment of serving to keep the colors vibrant and the texture crisp.
🍽️ Serving Suggestions
Serve alongside a roasted chicken (Poulet Rôti) for a quintessential French Sunday dinner. Top with a poached egg and a few slices of salty lardons (bacon) for a more substantial meal. Pair with a crisp glass of Sancerre or a dry Rosé from Provence. Accompany with a thick slice of toasted sourdough rubbed with a raw garlic clove. Add crumbled goat cheese or feta on top for a creamy, tangy contrast.