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The chicest salad in Paris

Salade Lentilles Poutargue

Do you know bottarga ? Offered to the trendiest tables in Rome and Milan , this delicacy made up of salted and dried mullet eggs can upgrade a pasta dish , a sandwich , a salad and even boiled eggs to make dishes. simply aristocratic.

And the best can be found (necessarily) at Petrossian , which offers all new recipes for the start of the school year (Caspian , smoked with Timut berries , flavored with black truffle , €31). The most chic caviar house in Paris reveals its recipe for lentil salad with bottarga , simple and delicious...

More information on petrossian.fr

Ingredients to shop

For 4 people :
300g Beluga lentils
4 eggs

200 g young shoots

1 poutargue

3 tablespoons of olive oils

2 tbsp vinegar

1 teaspoon of mustard

Salt, ground pepper

Preparation

Rinse the lentils, place them in a large saucepan with three times their volume of cold unsalted water (salt toughens the lentils) and cook for 20-25 minutes.

Drain , then run them under running cold water to stop the cooking.

Bring a pot of water to the boil, carefully add your eggs and cook on low boil for 6 minutes then immerse them in cold water.

Rinse your young shoots. In a salad bowl, prepare the vinaigrette by mixing mustard , vinegar and olive oil, add salt and pepper according to your taste.

Add the young shoots and the lentils to the salad bowl. Mix.

Grate thin slices of bottarga using a mandoline or a sharp knife.

Gently peel your eggs.

Arrange the lentils and young shoots on your plates, add the slices of bottarga and an egg per person, finish with a turn of the pepper mill and a pinch of salt.

Serve immediately.

Also discover the carrot cake recipe from Rose Bakery and how to cook vegetables in the oven tortilla style

© Aimery Chemin

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