During my inaugural visit to Paris, I stumbled upon a quaint little bistro that vividly encapsulated the charm of rustic French dining. The décor was quintessentially rustic, with large wooden boards laden with food, ceramic dishes from Provence, and intricately woven baskets adorning the room. Each detail contributed to a magical dining atmosphere that left a lasting impression on my palate and memory. While many classic French dishes are celebrated globally, one unassuming offering—the cold lentil salad fondly dubbed “country caviar”—captivated my senses.
To be honest, I can hardly believe that a bowl of lentils has come to symbolize such an extraordinary culinary experience. Rather than the more familiar varieties of lentils common in Indian cuisine, the dish featured lentilles du Puy, a special type of greenish-black lentil that hails from the volcanic soils of Auvergne in southern France. Surrounded by cheese, sausage, and Pickles, the lentils stood out, resembling delicate caviar. They were tender yet retained a mild firmness, bursting pleasantly in the mouth.
The preparation was deceptively simple. The lentils were dressed with a light vinaigrette composed of zesty Dijon mustard, sharp red wine vinegar, and flavorful shallots, alongside the addition of minced carrots and fresh curly parsley. This uncomplicated approach allowed the rich flavors and textures of the lentils to shine through. Each mouthful was addictive, and I found myself unable to resist having seconds and even thirds.
After indulging in this delightful dish, I felt compelled to learn more about these unique lentils. The bistro proprietor eagerly shared that these lentils could be sourced from a nearby grocery store. He wrote down the name, “Lentilles du Puy,” which, as I later discovered, designates lentils exclusively cultivated in the specific region near Puy-en-Velay. This distinction is so important that they are protected under the AOC (appellation d’origine contrôlée) seal, ensuring their quality and authenticity.
The growing conditions in the area contribute significantly to the amazing flavor profile of these legumes. In volcanic soils, these lentils are nurtured in a way that yields a depth of taste and character akin to fine wine grapes. These lentils are a treasure trove of nutrition, resembling more than just a dish steeped in cultural heritage; they embody the essence of wellness with high protein and fiber content.
With a handful of lentilles du Puy carefully packed in my luggage after that dining experience, I ventured home, excited to replicate this engaging dish. Armed with cooking instructions and a vivid memory of the flavors I savored, I began crafting my adaptation of the “country caviar.” Over the years, this simple salad has become a staple in my kitchen.
The beauty of this dish lies in its versatility. It pairs beautifully with a multitude of mains and can be savored warm, at room temperature, or chilled. Just last night, I enjoyed it alongside a hearty garlic sausage and buttery butternut squash mash, reminding me once again of the comforting simplicity of this unique salad.
Now, let’s delve into the recipe that brings this delightful dish to your table—an exquisite way to enjoy the splendor of lentilles du Puy. With a couple of cups of dried lentils, some mustard, aromatic shallots, fresh parsley, and a few other pantry staples, you can recreate a taste of France in your own kitchen.
**Ingredients:**
– 1 cup small French green lentils (lentilles du Puy A.O.C.)
– 1 tablespoon Dijon mustard
– Kosher salt, to taste
– Freshly ground black pepper, to taste
– 3 tablespoons red wine vinegar
– 1/3 cup extra-virgin olive oil
– 1 small carrot, finely minced
– 2 shallots, one minced and one kept whole
– Fresh curly parsley, chopped
– Fleur de Sel or Maldon Sea Salt for finishing
**Instructions:**
1. Begin by rinsing the lentils to remove any impurities, ensuring the water runs clear after 4-5 rinses.
2. In a large saucepan, cover the lentils with enough water (about 4-5 cups) and add the whole shallot.
3. Bring to a gentle boil and then reduce to simmer for about 25-30 minutes, stirring occasionally to ensure even cooking.
4. Meanwhile, mince the shallot and carrot while preparing your vinaigrette by whisking together mustard, salt, pepper, and vinegar, then slowly incorporating the oil until emulsified.
5. Once the lentils are tender but not mushy, drain and transfer them to a mixing bowl.
6. While still warm, add in the vinaigrette, minced shallots, carrots, and parsley. Toss gently to combine and adjust seasoning to taste.
7. Serve warm, at room temperature, or chill for later enjoyment.
The beauty of lentilles du Puy lies in their ability to elevate even the simplest meals. This “country caviar” has not only captured my heart but also serves as a delightful reminder of my heartfelt culinary journey through France. Each preparation of this lentil salad invites back fond memories and flavors and proves that sometimes the most profound experiences come from the simplest of foods. So next time you’re seeking inspiration in the kitchen, remember this exquisite dish that embodies the essence of French culinary tradition—simple, elegant, and oh-so-delicious.
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