Name: Lentil Salad with Anchovy Croûtons
Yield: For four people
Cuisine: French
Ingredients: 12 rounds of bread cut from a French baguette loaf; 1 small bouquet garni; 1¾ teaspoons coarse salt; A pinch of pepper; 60 g (2 oz) diced carrot; 60 g (2 oz) diced onion; ½ clove garlic, peeled and chopped; 4 tablespoons arachide oil; 200 g (7 oz) green lentils; 1 litre (1¾ pints) cold water; 1 tablespoon chopped capers; 4 tablespoons wine vinegar; salt and pepper; 1 tablespoon chopped shallot; 1 egg yolk; 6 tablespoons olive oil; 4 salted anchovies or 16 tinned anchovy fillets

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade de lentilles aux croûtons d’ancho’iade ‘Lentils with the flavour of the Midi’

Ingredients

Main ingredients

200 g (7 oz) green lentils
1 litre (1¾

Method

Cooking the lentils

Wash the lentils and drain them in the colander. Put in the saucepan and cover with 1 litre of cold water. (Unlike dried haricot beans, lentils don’t always need soaking beforehand.)
Bring to the boil and skim