March 21, 2011
My new friend Leslie made this salad for a dinner party, and I thought it was delicious.
A bite of inspiration: I had Leslie’s recipe, but hadn’t made it yet when I went to Benoit in New York City. It was there that Alain Ducasse introduced me to the classic French Lentil Salad served with a quail egg. I came home inspired to make my own, California version of the recipe with eggs from my local farmer friend. The result was a savory mixture of flavors and textures, perfect for a light, but filling, lunch.
Leslie’s Lentil Salad
1 lb French lentils
½ cup olive oil
¼ cup balsamic
1 tablespoon Dijon
1 red onion chopped fine
2 cups finely chopped or shredded carrots
1 bay leaf
3 sprigs fresh Thyme
Arugula or greens of your choice
Salt and pepper to taste
Note: My lentils had a lot of dirt clumps in them, so make sure to wash yours thoroughly.
Boil lentils in salted water until just tender, not mushy, approximately 20 minutes.
While your lentils are boiling, mix oil, vinegar, and Dijon in a big bowl. Add carrots and chopped onion, and mix.
Drain lentils into a bowl. Salt and pepper to taste.
Toss in dressing, and serve on a bed of arugula or greens of your choice.