Equipment
Ingredients
Lentil Base
- 150 g green lentils, dry, rinsed
- 500 ml water
- 100 g celery, finely diced
- 30 g shallot, finely minced
- 10 g fresh parsley, finely chopped
Ginger-Lemon Dressing
- 30 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 10 g fresh ginger, peeled and finely grated
- 10 g dijon mustard
- 5 ml maple syrup
- 45 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the rinsed green lentils and water in a saucepan. Bring to a boil at 100°C/212°F. Reduce the heat to a gentle simmer, cover partially, and cook until the lentils are tender but still hold their shape.
Drain the cooked lentils using a mesh strainer. Spread them on a baking sheet or wide plate to cool completely to room temperature. This prevents them from becoming mushy when mixed with the dressing.
In a small bowl, combine the lemon juice, lemon zest, fresh ginger, dijon mustard, maple syrup, kosher salt, and black pepper. Whisk vigorously while slowly pouring in the extra virgin olive oil until the dressing is fully emulsified and thickened.
In a large mixing bowl, combine the cooled lentils, finely diced celery, minced shallot, and chopped fresh parsley. Pour the emulsified ginger-lemon dressing over the mixture and fold gently to coat every grain.
Allow the mixed salad to rest in the refrigerator so the flavors can meld and the starches can absorb excess moisture, which helps the cakes hold their shape.
Place a culinary ring mold on an individual serving plate. Spoon a quarter of the lentil mixture into the mold. Using the back of a spoon, press the mixture down firmly and evenly into an even cake. Carefully lift the mold straight up to release the salad cake. Repeat for the remaining portions.
Chef's Notes
- Dicing the celery and shallots to a uniform size slightly smaller than the cooked lentils is essential. This allows the ingredients to interlock when compressed, maintaining the structural integrity of the molded cake.
- The dijon mustard in the dressing acts as a crucial emulsifier and subtle binder. It ensures the oil and lemon juice cling to the lentils rather than pooling at the bottom of the plate.
- Green lentils or French Puy lentils are mandatory for this presentation. Brown or red lentils will break down too much during boiling and yield a porridge-like consistency.
- For the cleanest presentation, slightly twist the ring mold as you pull it straight up. This breaks the surface tension and leaves a perfectly smooth edge.
Storage
Refrigerator: 3 days — Store the lentil mixture in an airtight container before molding. The dressing may cause the celery to lose some crispness over time.
