Chef Jonathon Sawyer's Red Wine-Braised Lentils & Frisee Salad Dijon

Описание: I had an epiphany one day where I was able to take a classical French dish and elevate it. However, let me give you some background on the salad first. It can trace its origins to southern France, where it's typically served as a light midday meal. Traditionally, chefs prepare it without meat, which means diners derive their protein from a legume that served alongside.

One day at my Italian restaurant, Trentina, I decided to whip up a family meal for my staff before another busy evening. In the mad, crazed fit of preparing this salad, I happened to notice a chunk of bottarga, which are the salted and dried eggs of mullet or tuna, on a cutting boar. Seeing that I loved bottarga and this salad, I figured why not add it in my final dish. The decision changed my life, and I haven't been able to envision this recipe without the addition of these luxurious fish eggs since then. You can source bottarga from any Italian market or reputable high-end grocery chain, like Whole Foods. - Jonathon Sawyer