Skip to main content
Epicurious

Lentil and Butter Lettuce Salad

French green lentils, or lentilles du Puy, are smaller and more delicate in flavor than the usual supermarket variety. They require only fifteen minutes of cooking too, which makes them a handy pantry staple. A drizzle of crème fraîche and heavy cream sends this dish over the top.

Recipe information

  • Yield

    Serves 6

Ingredients

1/2 cup French green lentils
1 teaspoon ground cumin
1 head butter lettuce, torn into bite-size pieces
1/2 cup fresh cilantro, plus more for garnish
6 scallions, thinly sliced
1/4 cup sherry vinaigrette (page 121)
1/4 cup crème fraîche or sour cream
1 tablespoon heavy cream

Preparation

  1. Step 1

    Bring 3 cups salted water to a boil in a small pot. Add the lentils and cook until just tender, about 15 minutes. Drain and allow to cool.

    Step 2

    Combine the cool lentils with the cumin in a large mixing bowl. Add the lettuce, cilantro, scallions, and vinaigrette. Gently toss to combine so as not to bruise the lettuce.

    Step 3

    Combine the crème fraîche and cream in a small bowl.

    Step 4

    Divide the salad evenly among serving bowls and drizzle with the crème fraîche mixture. Sprinkle with additional cilantro, if desired.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
TagsSaladFrench LentilLentilBean and LegumeVegetableStarterSideLunchDinnerNut FreeGluten FreeVegetarianEasyQuickCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.