Run it back
let's work smarter not harder- na mean?
Welcome back to Salad Stuff! Thank you so much for reading and subscribing :)
This past weekend, we hosted an impromptu hang with friends. Since we made plans that Saturday morning for later that evening, I was left with just a few hours to figure out what to serve, shop, and prep-all while keeping my 7 year-old son occupied.
The choice became immediately clear when my friend demanded the herby salad from my first issue of Salad Stuff. Since I’d be preparing a fresh batch of salad dressing, I decided to double the recipe.
What was I to do with it? Why, make Lentil Salad of course.
While they're still warm, lentils absorb the dressing and transform in flavor. The result is a completely different salad. Eureka! Over the next few issues, I'll be sharing all the ways I use this dressing. Proof that one good dressing can allow you to be a littler lazier because it can do a lot of heavy lifting. Yay for flexibility!
Today’s Lentil Salad is a take on one I had with my mother and grandmother over 20 years ago at La Marlotte, a restaurant in Paris. At the time, it was the best I’d ever had, and it ended up turning me into a certified lentil lover. Hoping it has the same effect on you!
Ingredients:
1 lb Lentils- black caviar, beluga, french-style green or lentils de puy.
3- 4 Bay leaves (fresh is best if you have- mine are dried from my moms garden in Biarritz)
1-2 bunches of Tarragon (in a pinch you can use Chervil instead)
Flakey salt- maldon or fleur de sel
Bring a large pot of salted water to boil. Add bay leaves and lentils and cook lentils according to the instructions on the package. They should be firm and hold their shape. Nothing mushy here please. Drain and let cool while you make your dressing and chop the tarragon.
Dressing:
1-2 shallots- Finely diced
1/3 cup rice wine vinegar
1 tbsp Dijon mustard- Maille is widely available and perfect! Please do not use grey poupon, I beg you!
2/3 cups Olive Oil- any good tasting olive oil you love :)
A drop of maple syrup
1 heaping tsp of salt- Maldon or Fleur de sel if you have.
Add diced shallot and vinegar to your jar and let sit at least 10 minutes. Add mustard & maple syrup, close jar and shake. Add olive oil and salt, close and shake until all ingredients are combined and vinaigrette has emulsified.
While the lentils are still warm but not steaming, add to a bowl with a generous amount of dressing and mix. You want the warm lentils to absorb the dressing as they cool. Once they’re a little warmer than room temperature, add heaps of tarragon and mix. Add flaky salt to taste.
So all in, i served 3 salads- Herby Salad, Lentil Salad and a beet salad (recipe from the lovely Daphne Javitch of Doing well. A fresh baguette, French ham and cheeses from our favorite cheese shop and the best Spanish truffle potato chips. Perfect for an early dinner and schmooze with friends.
And now, some cute stuff for your saladscape :)
Bon Appétit! x
Emilie