Ambassade D'Auvergne's lentil salad with walnut oil from The Paris Cookbook by Patricia Wells

  • shallots
  • chives
  • lentils
  • Dijon mustard
  • ham
  • bacon
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 03, 2012

    I love this dish. It's just what I like about lentils--earthy and hearty. The vinegar adds a great contrast to the depth of the lentils. I've made a vegetarian version of this dish and it holds up well.

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