Warm Lentil Salad with Saucisson Sec

Warm Lentil Salad with Saucisson Sec

Recipes with Saucisson Sec de l'Ardèche

A bistrot staple from central France. Green Puy lentils hold their shape when cooked, making them the right base for sliced saucisson sec. A mustard vinaigrette ties it together. The lentils go on the plate warm, the saucisson at room temperature. The contrast is the point. Shallots, parsley, and a good pour of olive oil finish the dish.

Prep Time

10 min

Cook Time

25 min

Servings

4

Difficulty

Easy

Ingredients

  • 250g green Puy lentils
  • 200g saucisson sec de l'Ardèche, sliced 3mm thick
  • 2 shallots, finely diced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Handful of flat-leaf parsley, chopped
  • Salt and black pepper

Steps

1

Rinse the lentils. Put them in a pot with cold water, the bay leaf, and a pinch of salt. Bring to a boil, then reduce heat and simmer 20 to 25 minutes until tender but still holding their shape. Drain and discard the bay leaf.

2

While the lentils cook, whisk together the mustard, vinegar, and olive oil. Season with salt and pepper.

3

Toss the warm lentils with the diced shallots and the vinaigrette. The residual heat softens the shallots.

4

Divide the lentils among plates. Fan the saucisson slices on top. Scatter the parsley over everything. Serve while the lentils are still warm.

Tips

Puy lentils are essential. Brown or red lentils turn to mush and cannot carry the weight of the saucisson slices. Go easy on the salt in the vinaigrette; the saucisson brings plenty.