Food recipes

Warm lentil and foie gras salad


The bold lentil salad is an original and delicious way to taste these 2 wonderful ingredients.

Ingredients for 4 persons

  • 200 g green lentils from Le Puy
  • 200 g of foie gras raw duck
  • 1/2 onion
  • 1/2 carrot
  • 30 g semi-salted butter
  • 1 bouquet garni
  • Salt flower
  • Salt, freshly ground pepper

Warm lentil and foie gras salad

  • Peel and cut the onion into small cubes.
  • Peel and cut the carrot into small cubes.
  • Melt butter in a casserole dish, sweat the carrot in it. Add the lentils, the bouquet garni and pour 3 times the volume of the lentils in water.
  • Bring to a boil and simmer for 25 to 30 minutes. Salt halfway through cooking.
  • Cut the foie gras into strips using a knife whose blade has been soaked in hot water.
  • Reserve in the fridge.
  • Drain the lentils if necessary, divide them among 4 plates, sprinkle with fleur de sel and freshly ground pepper.
  • Place a few slices of foie gras on it.

Chef's B.A.BA

This recipe can be served with slices of toasted country bread.

Cellar side:
Bergerac red

Cooking Words:
Sweat: remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Well being:
Calories per person: 313

Photo: C. Herl├ędan

Video: How to Cook with Lentils Protein Packed Vegan Recipes (October 2020).