Lentil Salad with Vinegar Mushrooms
French Le Puy lentils are a staple in France. They have a bit of a peppery flavor and have the ability to retain their shape after cooking. Chef Alain Ducasse, a revered French Chef, created this special recipe using these lentils that are rich in fiber, protein, B vitamins and minerals. We made it even healthier by eliminating the oil and salt. A unique technique we introduced is to blend together the boiled onion with sherry vinegar, making a delightful, no oil, “vinaigrette”. The enoki mushrooms give the salad a wonderful textural dimension, and add even more nutrients.
Place the cooked red onion in the bowl of a small food processor, along with the sherry vinegar and blend until smooth. Add freshly ground black pepper to taste.
Mix the diced carrot and cooked mushrooms with the lentils. Add the vinaigrette and toss. Add the vinaigrette and toss. Sprinkle the reserved fresh mushrooms on top along with freshly chopped Italian parsley.
Depending on the age of the lentils, it may take longer to cook. Taste the lentils and if they are just a bit undercooked and a little “chalky,” it’s time to turn off the heat and let the lentils continue to cook in the water while you continue with the recipe.
Inspired by Alain Ducasse “Nature”—one of my favorite chefs of all time!