You can serve this salad immediately, as you can the previous ones, but you could also make more and preserve it, saving some for days that you do not feel like cooking. Fill the preserving jars with more chicken stock and sterilise for 30 minutes. If preserving, store it in the refrigerator.
Peel the carrot and all the vegetables. Finely dice all vegetables (this is called ‘brunoise’). Heat the stock in a large pan. Heat the oil in a wide pan and add all vegetables, except the parsley, pour in the lentils and stir-fry until hot, just as for risotto. Add the wine and continue to stir. Add the stock slowly and continue to stir until the lentils are cooked al dente. Remove from the heat. Taste and add salt and pepper, as needed. Chop the parsley and add to the mixture.
In the meantime, make the herb oil: heat the oil close to boiling point. Coarsely chop the spices and add them to a tall container or jug. Blitz with a hand blender and add the hot oil in a thin trickle. Season with salt and pepper and set aside until used.
Cut the sausage into thin slices. Heat the butter in a frying pan and swiftly fry the sausage slices on both sides until golden brown. Transfer the lentil salad into a ring mould on the plate, remove the ring. Add the sausage and garnish the lentil salad with a nice sprig of parsley. Trickle the herb oil on the plate and serve with mustard. This appetiser is also good as a main course served with boiled potatoes.
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