23 Lentil Salad with Anchovy Croûtons

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

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

Europe
France
Mediterranean

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