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Salad Of Green Lentils With Quails' Eggs

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Olive oil for frying
2 slices of white bread, cut into cubes
8 slices of smoked streaky bacon
350 g/13 oz carrots, boiled in their skins
200 g/7 oz Puy lentils, cooked until just tender
5-6 fresh sage leaves, chopped
6 quails' eggs, hard-boiled, shelled and halved


1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
6 tablespoons olive oil
Large pinch of sugar
Salt and pepper


Serves: 5


Mix the ingredients for the dressing together and season to taste.

Heat the olive oil in a frying pan, add the cubes of bread and fry until golden, then drain on paper towels.

Grill the bacon until dry and crisp, then crumble. Peel the carrots and finely dice. Put the lentils, sage, bacon and carrots in a bowl and mix with the dressing.

When you are nearly ready to serve, add the croutons and decorate with the quails' eggs.

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