Beluga lentil salad, soft-boiled eggs, baby leaf salad and Bottarga

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

Serves 4

• 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

Method

1. 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.
2. Drain, then run under cold water to stop the cooking process.
3. 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.
4. 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.
5. Place the baby salad leaves and lentils in the big bowl. Mix well.
6. Grate thin slices of bottarga using a mandolin or sharp knife.
7. Carefully flake the eggs.
8. 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.
9. Serve immediately.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira