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Sunday, 14 February 2010

warm beluga lentil salad

300 grs black beluga lentils
4 shallots
60 ml good olive oil
30 ml balsamic white wine vinegar
1 tbsp creamed or fresh horseradish or 1 tsp wasabi paste
1 clove of garlic
bay leaf
700 ml of chicken broth
3 tomatoes

Finely chop shallots, lightly fry them in 1 tbsp olive oil, salt and reserve. Bring stock with bay leaf and bruised garlic to a boil. Add lentils and simmer for 25 minutes. Check consistency and add water if necessary. Prepare a vinaigrette with the olive oil,vinegar, horseradish and salt. Mix the lentils, onions and vinaigrette. Top with finely chopped tomatoes.

Serve warm. Great as a starter with with thin slices of roast beef (sprinkled with fleur de sel) or smoked trout.