Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils, place them in a saucepan with 700 ml of water and 2 g of salt. Bring to a boil, then simmer gently for 20–25 minutes, until tender but still holding their shape. Drain.
Quick-pickle the shallot
Thinly slice the shallot, toss it with 10 ml of wine vinegar, and leave to stand for at least 10 minutes. This softens it and gives it a pleasantly fresh, tangy flavor.
Toast the hazelnuts and sear the mushrooms
Toast the hazelnuts in a dry pan for 3–4 minutes, until fragrant and browned in places; set them aside and roughly chop once cool. Cut the mushrooms into thick slices. Heat 20 ml of oil in the same pan and cook the mushrooms in batches over medium-high to high heat for 6–8 minutes, until browned and most of their liquid has evaporated. Season with 1 g of salt and pepper.
Mix the dressing and prepare the chicory
In a bowl, whisk together the remaining 20 ml of wine vinegar, the mustard, honey, the remaining 10 ml of olive oil, the remaining 1 g of salt, and the black pepper. Separate the chicory into leaves, tearing any larger ones into pieces. Chop the parsley.
Finish and serve the salad
Toss the still-warm drained lentils with the dressing. Add the seared mushrooms, chicory, shallot and its vinegar, and chopped parsley. Toss gently so the chicory softens a little but stays fresh. Divide among plates, sprinkle with the hazelnuts, and serve warm.
