Lentil Salad, Organic Greens, Egg Yolk, Haddock & Fresh Anchovies

I found those beautiful greens in my organic store and among them were fuchsia leaves with a delightful peppered taste … As I’m obsessed with colors, I found some yellow colors to contrast with those greens: the orange of the haddock and the yellow of the yolk! And above all, loads and loads of herbs: mint and coriander for the antioxidant properties. Ingredients:

  • 1 cup 1/2 green lentils
  • 4 egg yolk
  • 2 cups tamari
  • 16 fresh and marinated anchovy filets
  • 4 small handful organic greens of your choice
  • 2 large handful mint leaves , chopped
  • 2 large coriander leaves, chopped
  • 200g smoked haddock
  • 2 tsp Meaux mustard
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 liter soy or almond milk
  • salt and pepper


  1. Cook the lentils in water following the instructions on the package. Drain and set aside
  2. Cook approx. the haddock in soy or almond milk for 5 minutes so it looses a little bit of its salt, remove the possible bones  and crumble it slightly
  3. Separate the yolks from the white (throw the whites away) and place them carefully in the tamari sauce. Leave them for 20 minutes. The tamari will cook the egg yolk but leave them moist and soft
  4. Mix the oil, the balsamic vinegar and the mustard to make the sauce
  5. In your plates, display the lentils, the anchovies, the haddock, the greens and the herbs
  6. Top with the vinaigrette, add salt and pepper before serving

Enjoy !