Lentil salad recipe
Come play at the restaurant with our Toquéras: simple and topical recipes, filmed by our favorite chefs.
Today, sneak off to join chef Matthew Robertson in the kitchens of L'Escale on Île Saint-Louis, to follow the recipe for this classic madness: lentil vinaigrette as simple as it is delicious, gently candied and drizzled with a herb vinaigrette you'll never be able to live without again… The good, the raw and the restaurant!
Schedule
For the lentils: Roughly chop the garlic and finely chop the onion. Pour a generous amount of olive oil into a large saucepan. First, add the drier ingredients: the peppercorns and bay leaves. Let them infuse for a few minutes, then, once the aromas have developed, add the garlic. When the garlic is cooked through (but not browned), add the onion. Cook over low heat to prevent caramelization, then add a large pinch of coarse salt. Meanwhile, roughly chop some carrots and a good amount of celery. When the onions are very soft (add a little more oil if necessary) and almost caramelized, but still without browning, add a good pinch of Espelette pepper, the carrots, celery, and the raw lentils. Stir well, cover generously with water, and let it cook. Skim off any foam that rises to the surface regularly and let it simmer gently. Once the lentils are cooked, drain them if necessary and mix them with the vinaigrette.
Herb vinaigrette: Mix the chopped shallot, vinegars and oils. Season with salt and pepper, then add the chopped fresh herbs.
