SALADE CHAUDE AUX LENTILLES AVEC VINAIGRETTE à LA MOUTARDE
Common brown lentils may be substituted for the lentils of Le Puy but they cook much more quickly- in about twelve minutes initially. In this recipe the carrots may be cooked separately in boiling salted water until tender for a brighter color. Lentilles du Puy (French green lentils) are available at specialty foods shops and some natural foods stores.
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme, and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept in cooking liquid, covered and chilled. Reheat lentils before proceeding with recipe.
- Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegar, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
- Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
- Just before serving, arrange arugula decoratively around salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love