cooking warm lentil salad with burrata, croutons and mint dressing
March 31, 2014
I am something of a lentil champion-er. They’ve been good to me over the years: seeing me through my studenthood; through sickness; through health and through financial instability. I won’t hear a bad word said about them. They’ve had a bad rep for a while, but I think (as Bob Dylan puts it) ‘the times, they are a chaaaangin’. Lentils are proving their versatility and are popping up on menus everywhere. Puy lentils (or poor man’s caviar as they’re known in France) are the crème de la crème of the lentil world—they hold their shape and texture much better than standard lentils, as they are grown in the hot volcanic climate and mineral rich soil of Le Puy. This warm salad uses them as a bed partner with mozzarella and makes for a lovely, rustic, peasant-y plate.
Find the recipe here