Oh dear, I hate to start out on a less than positive note but I was not wild about this salad. It’s more than a little bland and it’s disturbingly wet. It tastes less like the lentils were tossed in vinaigrette and more like they were not drained properly. The walnuts helped but it was one of those dishes where you keep adding salt at the very end hoping against hope that you can coax some flavor out of it.
I had a bad feeling early on when he asks you to toss the mirapoix of carrots, onion and celery in with the boiling lentils at the very end. I just never, ever, want to eat boiled celery. Not with a fox, not in a box.
I will accept some blame though. I did not use Le Puy lentils and it was only after I made the dish that I read David’s note: “I’ve tried using other French green lentils, and while they taste fine, they don’t retain the same subtle crunch as the Le Puy lentils.” Damn! Why don’t I read these things before I go to the store???
It was marginally better the next day and I do feel like I owe this recipe a second chance with the “real” lentils Le Puy.
French Lentil Salad with Goat Cheese and Walnuts is on page 233 of My Paris Kitchen and here at Serious Eats (and they loved it – go figure).