Sausage lentil salad

Preparation

Put lentils in a sieve and rinse. Place in a pan with bay leaf, cover well with cold water and bring to a boil. Simmer for 20 to 25 minutes until tender but holding their shape. Add salt only in the final 5 minutes. Drain and remove bay leaf.
Finely dice carrots, celery and shallot. Heat 1 tablespoon oil in a frying pan and cook vegetables over medium heat for 6 minutes until soft.
Whisk vinegar, mustard, remaining oil, salt and pepper in a large bowl.

Put beans and corn in a sieve, rinse cold and drain. Wash and spin the lettuce dry. Halve tomatoes, finely dice onion and dice avocado only just before serving.
Cook beef in a large frying pan over medium-high heat for 6 to 8 minutes, breaking it up with a wooden spoon. Drain excess fat if needed. Add cumin, paprika, chilli, salt and 100 ml water; simmer for 2 minutes until evenly seasoned.
Divide lettuce between four bowls. Add beans, corn, tomatoes, onion, avocado and Cheddar.

Cut the lettuce into 2 cm strips, wash and spin it very dry. Finely grate the Parmesan. Finely grate the garlic. Squeeze the lemon.
Whisk mayonnaise, 2 tablespoons lemon juice, garlic, Worcestershire sauce, mustard, half the Parmesan and 2 tablespoons water smooth. Season with pepper.
Pat chicken dry and season with salt and pepper. Heat oil in a frying pan over medium-high heat and cook chicken 5 to 6 minutes per side. Remove when its centre reaches at least 75 C / 165 F, rest for 5 minutes, then slice.
Toss lettuce with about two-thirds of the dressing.

Cook the pasta in plenty of salted water until al dente according to the packet. Reserve 100 ml cooking water before draining. Drain, rinse briefly under cold water and drain well.
Halve the cucumber lengthwise, scrape out the seeds and dice it. Halve the tomatoes. Finely dice the pepper and onion. Cut the chicken into bite-sized pieces. Crumble the feta.
Whisk oil, vinegar, mustard, parsley, salt and pepper in a large bowl. Add pasta and 2 tablespoons cooking water, then mix well.
Fold in vegetables and chicken.

Put the eggs in cold water, bring to a boil and cook for 9 minutes from boiling. Rinse cold, peel and quarter. Wash and spin the spinach very dry. Slice the mushrooms and finely dice the onion.
Cook the bacon in a large frying pan over medium heat until crisp. Drain on kitchen paper. Pour off all but 1 tablespoon of the fat. Cook mushrooms and onion in it for 4 minutes.
Add vinegar, mustard, honey, oil, salt and pepper to the pan and warm for 30 seconds.

Quarter the cabbage, remove the hard core and slice the leaves very finely. Peel and coarsely grate the carrots. Core the apple and cut it into fine matchsticks. Slice the onion thinly.
Whisk the mayonnaise, yogurt, vinegar, mustard, honey, salt and pepper smooth in a large bowl. Add cabbage, carrots, apple and onion, then gently knead with clean hands for 1 minute to soften the cabbage slightly.
Slice the cooked pork finely and fold it in only just before serving. Cover and chill the salad for at least 20 minutes, then taste and serve.

Take the steak from the fridge 20 minutes before cooking and pat it dry. Wash and spin the lettuce very dry. Halve the tomatoes, thinly slice the radishes and slice the onion into fine strips.
Shake the oil, balsamic vinegar, mustard, lemon juice, salt and pepper in a jar. Arrange lettuce, tomatoes, radishes and onion on a platter, but do not dress yet.
Heat a heavy pan until very hot. Rub the steak with 1 tablespoon oil and cook for 2 to 3 minutes per side. Remove at 52 to 54 C / 125 to 130 F for medium-rare.

Put the eggs in cold water, bring to a boil and cook for 9 minutes from boiling. Rinse under cold water, peel and quarter. Put the bacon in a cold frying pan, cook until crisp, drain on kitchen paper and break into pieces.
Wash and spin the lettuce very dry, then tear it into bite-sized pieces. Halve the tomatoes. Just before serving, halve the avocado, remove the stone, scoop out the flesh and dice it. Slice the turkey.
Shake the oil, vinegar, mustard, salt and pepper vigorously in a lidded jar.

Put the unpeeled potatoes in cold salted water. Bring to a boil and cook for 18 to 22 minutes, until a knife slips in easily. Drain, steam dry for 10 minutes, peel while warm and cool completely.
Halve the cucumber lengthwise, scrape out the seeds with a spoon and dice the flesh. Finely dice the onion. Cut the ham into 1 cm cubes.
Stir the mayonnaise, yogurt, dill, vinegar, mustard, salt and pepper together in a large bowl. Cut the cold potatoes into 2 cm pieces.
Add the potatoes, cucumber, onion and ham to the dressing.

Let the cooked chicken cool completely, then cut it into 1 cm pieces. Wash or peel the celery, apple and onion, then dice them very finely. Cut the apple just before mixing so it does not brown.
Whisk the mayonnaise, yogurt, mustard, lemon juice, salt and pepper smooth in a large bowl. Stir in the parsley.
Add the chicken, celery, apple and onion to the dressing. Fold gently with a spatula until everything is just coated. Do not stir vigorously, so the chicken pieces stay moist.
Cover and chill for at least 20 minutes. Taste again before serving.

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