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Lentil Salad RecipeThis lentil salad recipe calls for Lentilles de Puy. These are small green lentils that are grown only in the Auvergne region of France.
They are crowned with an AOC (appellation d'origine controlée) meaning that only lentils grown in a specific area and respecting the conditions spelled out in the appelation can be sold under this name. It's a sign of high quality.
The Lofty LentilPeople can go quite batty over these little green lentils, even calling them poor man's caviar!Of course, you might not be able to find these particular lentils, and nothing should stop you from trying this salad with another sort of lentil, although green lentils will certainly give the best results.
Versatile SaladYou can add different things on top of this salad. For this lentil salad recipe, I've recommended goat's cheese, but feta would go nicely as well. Or try chopped apples or artichoke hearts. You could serve this salad as a first course or as a main vegetarian course with a hearty bread. You may also like it with bacon, or as a side dish with fish or meat.Salade Tiède de LentillesFor the lentils:
Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking. Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mesclun mix would be perfect) and top with crumbled goat's cheese. Makes 4 servings
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