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.
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.
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.