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Dec 27, 2011 05:07 PM

lentil salad from Le Pain Quotidien

This summer, there was an AWESOME lentil salad at Le Pain Quotidien. Does anyone know how to make it (especially the type of lentils they used) and how to make the dressing. This salad is one of the best I have ever had.

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  1. Not certain, but recipe might be in this book, available at all LPQ stores:

    Almost certain they use lentils from the Puy de Dome region of France.

    1. Yes! That salad was fantastic! I wish they would bring it back. I've been meaning to try to replicate it, but haven't tried yet. Agree with the other poster that they were puy lentils. The dressing seemed like it could be lemon juice and olive oil based. For me the daunting part is finely chopping all the other vegetables.

      1 Reply
      1. re: colfaxBee

        I can't stop thinking about that salad....the waitress said it had a touch of pesto, and a simple white whine vinaigrette. I tried adding those two ingredients to an arugula salad, sans the lentils, and it came pretty darn close.

        1. French green lentil salad is a classic. Lentils de Puy dressed (often cooked with a sprig of thyme and some onion--don't overcook them!) in vinagrette made with white wine or champagne vinegar, lemon juice, dijon mustard, olive oil, minced shallot, salt and pepper. Chopped parsley and brunoise of whatever veg you like. I use carrot, celery, radish and whatever else is in my drawer. Obviously you could add other herb, too.
          I think it tastes better once it's had a day or two to marinate.

          1 Reply
          1. re: splatgirl

            Thanks, that's great information! Putting a touch of pesto in the dressing made it extra special at Le Pain Quotidien, so I will try that, too.