THE VINEGAR-BOLT PULSE
(Our Play on French Lentil Salad)
Ingredients: 250g Green or Puy lentils (rinsed), 1 Red onion (finely diced), 1 Carrot (minced), 1 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 2 tbsp Dijon mustard, 4 tbsp Olive oil, 2 tbsp Red wine vinegar...
Ingredients
- 250g Green or Puy lentils (rinsed)
- 1 Red onion (finely diced)
- 1 Carrot (minced)
- 1 tsp Dried Thyme
- 1 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Dijon mustard
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
Cooking Method
- The Swell Boil lentils in water with half the thyme for 20 minutes until tender but with architecture.
- The Bloom Whisk vinegar, mustard, and remaining spices in a bowl with a tiny 10ml splash of the hot lentil water; the heat will swell the mustard oils.
- The Silk Merge Slowly whisk in olive oil until it forms a thick, sharp silk.
- The Marriage Toss the warm lentils, onion, and carrot in the spiced silk.
- The Final Flourish Top with a massive hit of raw fresh parsley and crumbled goat's cheese.
