Henry’s lentil and quail’s egg salad

One of my favourite restaurants is Racine, which is nestled among the shops along the Brompton Road in London. Henry Harris, the chef and owner, is a good friend of mine and a very fine cook, to say the least. Here is one of my favourites from his extensive repertoire of what he calls his ‘good bourgeois food’. The anchovy dressing recipe makes more than you will need, but is excellent for a Caesar-style salad