Lentil salad (2)
Instructions
Boil lentils in water with the nut and a bay leaf.
Drain and, still hot, when done in a salad bowl with the diced Gruyere and cooked sausages and cut into rings.
Dressed with a sauce obtained emulsifying salt, pepper, vinegar and a teaspoon of mustard.
Mix well, let cool and serve decorated with the boiled egg into wedges or slices.
Ingredients and dosing for 1 person
- 2 boxes of lentils
- 200 g of emmenthal cheese
- 2 frankfurters
- == 1 hard-boiled egg
- Nut
- Salt
- Pepper
- Olive oil
- Wine vinegar
- 1 teaspoon of mustard
- 1 leaf of laurel