Warm lentil salad with peppers and poached egg
A complete salad with lots of variations. You can use all the ingredients I suggest, or pick and choose, or even add others like green beans or a few shreds of ham.. There’s something for every taste!
Preparation
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Step 1
Rinse the lentils and cook them in cold water with an onion and a little rosemary… Add the salt at the end of cooking, along with a diced tomato. Let them cool to lukewarm (you can make a vinaigrette or leave them plain… as you like).
Grill some peppers and put them to cool in a sealed bag so you can peel them more easily. Cut them into strips and lay them over the lentils on a plate.
Add a few radishes and strips of mozzarella.
Make the poached eggs… For that, I’ll point you to the beautifully explained one (all in photos) by Chef Simon of Le Monde.
Add them to the plates.
As a little side salad, I’d suggest a mix of lettuce and rocket with radishes sliced into strips.
To finish this recipe
If you’d like a wine with this dish, I’d suggest a red Anjou
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