Referred to as “vegetable caviar”, Beluga lentils are known for their smooth and round black grains before cooking, and remind us of the uniqueness and the beauty of caviar. For a fresh and tasty starter, combine them with baby salad leaves, soft-boiled eggs, slices of bottarga and mustard dressing.
Preparation time: 20 minutes • Cooking time: 25 minutes
- 300 g Beluga lentils
- 4 eggs
- 200 g baby salad leaves
- 1 bottarga
- 3 tbsp olive oil
- 2 tbsp vinegar
- 1 tsp mustard
- Salt and cracked black pepper
- Rinse and place the lentils in a large pan with three times their volume of cold unsalted water (salt hardens the lentils). Cook for 20-25 minutes.
- Drain, then run under cold water to stop the cooking process.
- Bring a saucepan of water to the boil, carefully immerse your eggs and leave to cook on a low heat for 6 minutes, then plunge them into cold water.
- Rinse the baby salad leaves. Mix mustard, vinegar and olive oil together in a big bowl to prepare the dressing. Add salt and pepper to taste.
- Place the baby salad leaves and lentils in the big bowl. Mix well.
- Grate thin slices of bottarga using a mandolin or sharp knife.
- Carefully flake the eggs.
- Arrange the lentils and baby salad leaves on the plates. Place the slices of bottarga and one egg per person, sprinkle with a few grinds of pepper and pinches of salt.
- Serve immediately.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira