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Salmon and lentil salad

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):


Method:

Cook or heat the lentils according to instructions. Cook the egg for 4 minutes in boiling water and remove the shell when cool. Mix the oil, vinegar, mustard, salt and pepper in a bowl. Add the lentils and arrange the slices of salmon, endive leaves, sliced egg and halved tomatoes on top. Serve warm.

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