Auvergne lentil salad is a filling summer dish. The smallest of all lentils come from Le Puy in Auvergne. You can, of course, cook this leaf salad with other lentils.
Select the lentils, rinse them, put them in cold water and make about 20 minutes with a whole peeled onion and the bay leaves. In the meantime, finely dice the bacon and fry it in a frying pan at low temperature. Peel the shallots and chop them finely. Stir olive and nut oils, white wine vinegar and mustard to make a salad dressing and pour in the chopped shallots. Season with salt and pepper and sprinkle with chopped parsley. Drain and drain the lentils. Mix the salad dressing into the lentils, if desired. Cut the St. Nectaire into cubes and form over it together with the bacon. Then garnish with walnuts.
* St. Necataire is a well-known semi-hard semi-hard cheese from Auvergne. It shows a slightly bloomy rind, its paste is homogeneous and soft. Its flavor is earthy and nutty. It has a strong cellar smell, but tastes like a finely flavored butter cheese. Alternatively, you can also use St. Albray cheese.
Tip: If you do not use the small green lentils from Puy, you should soak the lentils before cooking.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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