French Lentil Salad with Broccolini and Soft-Cooked Eggs
Thomas J. Story
This salad from Alice Waters' restaurant Lulu highlights farmers market broccolini with a boost of flavor from fresh herbs and carrots that are mixed into quickly cooked lentils.
Find this recipe and more from Alice Waters in Sunset's feature about the new Lulu restaurant at L.A.'s Hammer Museum here.
How to Make It
1
Add lentils to a small pot filled with water, ensuring lentils are covered by at least 2 in. of water. Add 1 tsp. salt, bay leaf, and 1 thyme sprig to the pot. Cook 30 minutes or until lentils are tender but not mushy. Drain and remove herbs. Add cooked lentils to a medium bowl.
2
In a saucepan over medium heat, add 1 tbsp. olive oil, diced onion, and diced carrots; cook until softened, about 5 minutes.
3
In a medium bowl, combine cooked vegetable mixture with cooked lentils. Chop the remaining thyme leaves and add to the bowl along with 1⁄2 tsp. salt, pepper, parsley, and red wine vinegar. Stir well, taste, and adjust seasoning, adding salt, olive oil, and vinegar as necessary. Keep at room temperature.
4
Bring a large pot of water to a boil and add broccolini. Cook 2–3 minutes until tender and bright green, then remove from water with a spider strainer.
5
Add eggs to the pot of boiling water and let cook 7 minutes. (The yolks will be a little runny; for firmer yolks, cook an extra 30–60 seconds.) Remove from pot and transfer to an ice bath. Once cool enough to handle, peel and quarter eggs.
6
To serve, place a bed of lentils in the center of a plate and garnish with broccolini and eggs.
Ingredients
2 cups French lentils
2 tsp sea salt
1 bay leaf
2 sprigs fresh thyme
4 tbsp extra-virgin olive oil
1 cup diced yellow onion
½ cup diced carrot
½ tsp fresh black pepper
1 tsp chopped parsley
1 tsp red wine vinegar
2 lbs broccolini, trimmed
4 large eggs
Directions
1
Add lentils to a small pot filled with water, ensuring lentils are covered by at least 2 in. of water. Add 1 tsp. salt, bay leaf, and 1 thyme sprig to the pot. Cook 30 minutes or until lentils are tender but not mushy. Drain and remove herbs. Add cooked lentils to a medium bowl.
2
In a saucepan over medium heat, add 1 tbsp. olive oil, diced onion, and diced carrots; cook until softened, about 5 minutes.
3
In a medium bowl, combine cooked vegetable mixture with cooked lentils. Chop the remaining thyme leaves and add to the bowl along with 1⁄2 tsp. salt, pepper, parsley, and red wine vinegar. Stir well, taste, and adjust seasoning, adding salt, olive oil, and vinegar as necessary. Keep at room temperature.
4
Bring a large pot of water to a boil and add broccolini. Cook 2–3 minutes until tender and bright green, then remove from water with a spider strainer.
5
Add eggs to the pot of boiling water and let cook 7 minutes. (The yolks will be a little runny; for firmer yolks, cook an extra 30–60 seconds.) Remove from pot and transfer to an ice bath. Once cool enough to handle, peel and quarter eggs.
6
To serve, place a bed of lentils in the center of a plate and garnish with broccolini and eggs.
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