Lentil salad

Lentil salad

By
From
The Beef Club
Photographer
Marie-Pierre Morel

The lentils

Ingredients

Quantity Ingredient
100g black beluga lentils
4 gherkins
1 tablespoon capers
2 spring onions
1/2 bunch chives
1/2 bunch parsley
1/2 bunch chervil

The vinaigrette

Quantity Ingredient
3 tablespoons sherry vinegar
3 tablespoons walnut oil
3 tablespoons grapeseed oil

Method

  1. Cook the lentils in a large volume of water (starting with the water cold) for about 20 minutes; add salt midway through the cooking. They must be tender but still slightly firm. Drain them then add the onions, gherkins and sliced capers. Chop the herbs finely and add them to the lentils, along with the oil and vinegar.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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