Warm Lentil Salad with Peppers and Poached Egg
A hearty salad with plenty of variations. You can use all the ingredients I suggest or pick and choose, or even add others, like green beans or a little chiffonnade (thinly sliced) of ham. There’s something for everyone!
Preparation
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Step 1
Rinse the lentils and cook them in cold water with 1 onion and a bit of rosemary or one or two bay leaves.
Add the salt at the end of cooking, as well as 1 diced tomato. Let them cool slightly (you can make a vinaigrette or leave them plain, depending on your taste).
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Step 2
Grill some peppers and place them in a sealed bag to cool, which makes them easier to peel.
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Step 3
Prepare the poached eggs – recipe here
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Step 4
Slice them into strips and place them over the lentils on a plate.
Add a few radishes and some slices of mozzarella.
Prepare the poached eggs… add them to the plates.
As a little side salad, I suggest a mix of lettuce and rocket with some thinly sliced radishes.
To finish this recipe
If you’d like to pair this dish with a wine, I recommend an Anjou rouge, a light red from my home region in the Loire Valley.
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