Go Back Email Link
Print

M.L. Longworth's Lentil & Duck Breast Salad

As shared during episode #310 of The Simple Sophisticate podcast, Provençal mystery writer M.L. Longworth shared a recipe during our conversation that offers a quintessential taste of summer in Provence.
Total Time 20 minutes
Author Simply Luxurious

Ingredients

  • 1/2 cup French lentils (cooked) follow the directions on the package or simply boil in water for about 10-15 minutes, then drain.
  • 6 Tbsp walnut oil or vinagriette
  • 2 Tbsp sherry vinegar or red-wine vinegar
  • 1/2 tsp Dijon mustard
  • freshly ground pepper
  • 1-2 cups mache (lamb's tongue lettuce) or watercress washed and roughly chopped
  • 1-2 ounces thin slices of cooked duck breast substitute - prosciutto

Instructions

  • Prepare the lentils: add the lentils to water and bring to a boil, simmer for 10-15 minutes until to desired tenderness. Drain out excess water.
  • Prepare the vinegriette: in a small bowl add the vinegar, dijon and then slowly add and whisk in the walnut oil. Finish with freshly ground pepper to taste.
  • If you are unable to find duck and cook yourself (often you can find cooked duck breast in the markets in France), a great substitute is ham or prosciutto - thinly sliced.
  • Divide the vinegriette. Dress the salad with half and then add the lentils to the salad and add gradually the remaining vinegriette to dress the rest of the salad (you may not need to use all of the vinegriette or you may need to make more - just keep the proportions the same). Plate the lentils and lettuce and top with the duck breast. Enjoy with a glass of rosé - bien sûr!