Warm Puy Lentil and Smoked Sausage Salad
French-style warm salad combining tender Puy lentils simmered with aromatics and bay leaf, tossed with poached and griddled smoked Montbeliard sausage, red-wine vinegar vinaigrette, and fresh parsley. Served warm with mustard greens and spring onions for a hearty, balanced main course.
Ingredients
- 7 oz dark green or Puy lentils, picked over and rinsedbrown or green lentils1:1legume
similar texture, slightly less earthy
- 3 sprigs fresh thyme, whole
- 2 whole bay leaves
- 3 whole garlic cloves, smashed
- ¼ tsp black peppercorns
- 1 small onion, peeled
- 1 small carrot, peeled and split lengthwise
- 11 oz smoked Montbeliard sausagekielbasa or other smoked sausage1:1meat
changes flavor profile slightly
- 2 tbsp red-wine vinegarsherry vinegar1:1vinegar
slightly milder acidity
- 2 tbsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- walnut oil, substitute half of olive oil(optional)hazelnut oil1:1oil
similar nutty depth
- 3 tbsp fresh flat-leaf parsley, chopped
- mustard leaves, roughly choppedarugula1:1green
peppery alternative to mustard bite
- 4 tbsp green onions or scallions, finely chopped
- freshly ground black pepper, to taste
- salt, to taste
Instructions
- 1
Pick over and rinse the lentils. Wrap thyme, bay leaves, garlic, and peppercorns in muslin or cheesecloth and tie with string or rubber band.
- 2
Place lentils in a medium saucepan with the herb pouch, peeled onion, and split carrot. Cover with cold water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Simmer uncovered until just tender.
- 3
While lentils cook, place sausage in a small saucepan or deep skillet with enough water to cover by about ⅓". Bring to a bare simmer and poach.
- 4
Make the vinaigrette: In a medium bowl, mix red-wine vinegar with Dijon mustard and a pinch of salt. Whisk in the olive oil and walnut oil if using. Season to taste with salt.
- 5
Drain the sausage and cool under cold water. Peel off the casing. Drain the lentils, discard the herb pouch and vegetables. Pour warm dressing over hot lentils and toss.
- 6
Slice the peeled sausage into thin rounds and quickly griddle until heated through. Add to the lentils and toss to coat. Fold in chopped parsley and green onions. Season generously with freshly ground black pepper, plus additional salt and vinegar to taste.
Tips
The herb pouch keeps aromatics flavorful while remaining easy to remove and discard.
Poaching the sausage gently in water before griddling cooks it through while keeping it moist.
Add the warm dressing to hot lentils so they absorb the vinaigrette fully.
Griddle sausage slices just before serving for texture contrast.
Good to Know
Cover and refrigerate up to 3 days. Serve chilled or reheat gently.
Prepare lentil and sausage mixture up to 1 day ahead. Make vinaigrette up to 3 days ahead. Assemble with fresh herbs just before serving.
Serve warm or at room temperature. Can be accompanied by crusty bread or a simple green salad.
Common Mistakes
Do not skip rinsing the lentils to avoid gritty texture.
Do not overcook lentils; they should be tender but hold their shape to avoid mushy salad.
Do not griddle sausage for too long to avoid drying it out.
Do not add dressing to cold lentils to avoid uneven flavor absorption.
Substitutions
similar texture, slightly less earthy
similar nutty depth
changes flavor profile slightly