Michel Guerard’s Lentil Salad
One of the great benefits of the last year has been to rediscover cookbooks I had forgotten about. Lately, I have been diving deep into Michel Guerard's classic Cuisine Gourmande. Two dishes I have made lately have been his Pot au Feu that he made famous in his 1960s Parisian restaurant also called 'Pot au Feu'. The second dish is this incredibly simple and delicious Lentil Salad with Anchoïade Croutons.
Watch My Video Recipe of this Classic French Recipe
Lentil Salad with Anchovy Croutons
Prep Time 10 minutes
Cook Time 2 hours
Servings 4
1 cup of dried lentils
6 cups of cold water
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 onion diced
1 carrot diced
1 clove of garlic diced
1 bouquet garni (a parsley sprig, thyme sprig, and bay leaf tied together with string)
1 shallot diced
1 tablespoon capers chopped
2 tablespoons vinegar
4 tablespoons olive oil
8 slices of French bread toasted
1 recipe anchoiade
Rinse the lentils in a colander in your sink then put them into a small saucepot covered with water, salt, and pepper. Bring to a boil and remove any scum that rises to the top. Add the onion, carrots, garlic, and bouquet garni and cook at a low simmer until the lentils are soft but still hold their shape, about 30 minutes. Drain and discard the bouquet garni. Chill the lentils are room temperature or cold.
In a salad bowl combine the lentils, shallot, capers, vinegar, and oil. Adjust seasoning with salt and pepper. Smear the anchoiade on the croutons and serve.
