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Before starting this Lentil Salad recipe, make sure you have organised all the necessary ingredients.
Cut the shallots into thin slices.
Cut the bacon into lardons.
Cut the cured ham into dices.
In a saucepan, pour the lentils in cold water (3 volumes of water for one volume of lentils).
Bring to a boil.
Remove from the heat, drain in a strainer and set aside.
In the saucepan used to cook the lentils, sweat 3/4 of the shallots, the ham and bacon in duck fat.
Add the lentils, bouquet garni and water to immerse all the ingredients.
Cover with a lid, then simmer for about 20 or 30 minutes. Make sure you taste the preparation, as the lentils should remain firm. Season with pepper (do not add salt).
In the meantime, make the dressing: Combine the red wine vinegar, mustard, salt and pepper. Add the walnut oil while whisking. Set aside.
In a bowl, combine the lentils and dressing, then sprinkle with parsley and the rest of the shallots.
In a deep plate, arrange some young spinach leaves at the bottom.
Using a stainless steel ring, place some lentil salad in the centre of the plate. Press to make it compact.
Gently remove the ring.
Serve immediately. Enjoy!