Wine bar owner-chef William Abitbol prepares a warm green-lentil salad in the style of risotto, sautéing the legumes with bacon, then stirring in chicken stock slowly and steadily until they are tender and dressing them with a tasty hazelnut vinaigrette. This simpler but still delicious version calls for simmering the lentils in stock. More Salad Recipes
The green-lentil salad can be refrigerated, covered, for up to 1 day. Let the salad return to room temperature, or rewarm gently before serving.
Although it's next to impossible to find the Provençal rosé that Abitbol pours, most wine stores do stock a number of other terrific Provençal rosés, and their freshness and vibrant acidity are wonderful with this earthy, nutty lentil salad. Try the cherry-scented Commanderie de la Bargemone or the silky Domaine Houchart.