Equipment
Ingredients
Lentil Base
- 200 g puy lentils, rinsed and picked over
- 500 ml vegetable broth
- 1 bay leaf
- 2 fresh thyme, whole sprigs
Saffron Aioli
- saffron threads
- 10 ml warm water, heated to around 40C
- 2 egg yolks, room temperature
- 2 garlic, minced to a fine paste
- 5 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 150 ml neutral oil
- kosher salt
Lentil Dressing
- 30 g shallot, finely minced
- 15 ml red wine vinegar
- 10 g dijon mustard
- 30 ml extra virgin olive oil
Salad Body
- 100 g baby arugula, washed and dried
- 150 g cherry tomatoes, halved
- 30 g pine nuts, lightly toasted
Nutrition (per serving)
Method
Combine the rinsed lentils, vegetable broth, bay leaf, and thyme sprigs in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat to low.
Cover the saucepan partially and let the lentils simmer gently until they are tender but still retain a slight bite, usually taking about 20 to 25 minutes.
While the lentils cook, place the saffron threads in a small bowl and pour the warm water (about 40C/105F) over them. Allow the saffron to steep and release its color and aroma.
In a medium mixing bowl, vigorously whisk together the egg yolks, minced garlic paste, Dijon mustard, and lemon juice until the mixture is completely smooth and pale.
To create the aioli, continuously whisk the yolk mixture while adding the neutral oil in a very slow, steady, thin stream. Keep whisking until the mixture becomes a thick, creamy emulsion.
Fold the saffron and its steeping liquid into the thickened aioli. Season generously with kosher salt to taste, then cover and refrigerate to allow flavors to meld.
In a large mixing bowl, whisk together the minced shallot, red wine vinegar, Dijon mustard, and extra virgin olive oil to create the lentil dressing.
Once the lentils are cooked, drain them thoroughly through a fine mesh sieve. Immediately discard the bay leaf and thyme sprigs.
Add the hot drained lentils directly to the bowl with the shallot dressing. Toss well to coat. Dressing the lentils while hot allows them to absorb the flavors more efficiently.
Allow the dressed lentils to sit at room temperature until they are completely cool.
Add the fresh baby arugula and halved cherry tomatoes to the cooled lentils. Toss gently until the ingredients are evenly distributed.
Divide the salad among serving plates. Drizzle or dollop the saffron aioli generously over the top and garnish with the toasted pine nuts before serving.
Chef's Notes
- Blooming saffron in warm water, rather than oil or cold water, ensures the maximum extraction of both its vibrant golden color and its unmistakable floral aroma.
- Dressing the lentils while they are still hot from the pot is a crucial technique. The warm starches expand, allowing the lentils to absorb the vinaigrette like a sponge, resulting in a deeply seasoned base.
- For the most stable aioli, ensure your egg yolks and oil are at room temperature before you begin. A cold yolk is stiff and less effective at creating a strong emulsion.
- If your aioli ends up too thick after adding all the oil, you can adjust the consistency by whisking in room temperature water, half a teaspoon at a time, until the desired texture is reached.
Storage
Refrigerator: 3 days — Store the aioli and dressed lentils in separate airtight containers. Do not store mixed with arugula, as it will wilt.
