Family Best Time >> Food

Veal kidney with green Puy lentils, a few nuts


Ingredients:6 people
  • veal kidney
    4 beautiful
  • green lentils from Le Puy
    400 g
  • onion
    1
  • bouquet garni
    1
  • walnut oil
    15 cl
  • red wine vinegar
    10 cl
  • lemon juice
    1
  • white mustard
    1 tablespoon
  • fine salt
  • ground white pepper
  • sunflower oil
    25 cl
  • walnut oil
    20 cl
  • chopped chives
    1 tablespoon
  • Garlic
    2 cloves peeled, crushed and chopped
  • invalid (broken) nuts
    150 g


Preparation:
  • Preparation time:25 minutes
  • Cooking time:25 minutes


Difficulty:[usr 2]

Cook the lentils in 3 times their volume of cold water, add the garlic, the minced onion and the bouquet garni, bring to the boil, cover and simmer over low heat for 20 minutes.

When lentils are cooked, drain and set aside

Prepare the vinaigrette:mix the vinegar, lemon juice, salt, pepper and mustard, add the sunflower oil and the walnut oil (10 cl).

Trim and degrease the kidneys, cut them into large dice, then sear them quickly on all sides in the remaining walnut oil, drain on a strainer

Put the lentils in a salad bowl, season them with the vinaigrette, arrange two quenelles of lentils on a plate, add the kidneys kept warm, sprinkle with invalid walnuts.

The salad should be lukewarm.

Recipe from Hubert