Lentils still warm from the pot take in their dressing the moment it touches them. Whisked with Dijon, La Compagnie de Bouteville’s Le Fumé Vinegar, smoky from its final French oak barrel, echoes the smoked salmon laid on top.
Serves 4 · 30 min
- Cook 1 cup (200 g) green lentils in unsalted water with a bay leaf for 20 to 25 minutes, until just tender, then drain.
- Whisk 2 tbsp of Le Fumé vinegar with 1 tsp Dijon mustard, 4 tbsp olive oil, salt and pepper.
- Toss the warm lentils with the vinaigrette, 1 finely chopped shallot and a handful of chopped parsley.
- Divide among plates and top with 7 oz (200 g) smoked salmon, torn into strips.
The star of this recipe: Le Fumé Vinegar, by La Compagnie de Bouteville.
