French green lentils, or lentilles du Puy, are smaller and more delicate in flavor than the usual supermarket variety. They require only fifteen minutes of cooking too, which makes them a handy pantry staple. A drizzle of crème fraîche and heavy cream sends this dish over the top.

　　

Ingredients

Serves 6

　　1/2 cup French green lentils

　　1 teaspoon ground cumin

　　1 head butter lettuce, torn into bite-size pieces

　　1/2 cup fresh cilantro, plus more for garnish

　　6 scallions, thinly sliced

　　1/4 cup sherry vinaigrette (page 121)

　　1/4 cup crème fraîche or sour cream

　　1 tablespoon heavy cream

　　

Step 1

Bring 3 cups salted water to a boil in a small pot. Add the lentils and cook until just tender, about 15 minutes. Drain and allow to cool.

　　

Step 2

Combine the cool lentils with the cumin in a large mixing bowl. Add the lettuce, cilantro, scallions, and vinaigrette. Gently toss to combine so as not to bruise the lettuce.

　　

Step 3

Combine the crème fraîche and cream in a small bowl.

　　

Step 4

Divide the salad evenly among serving bowls and drizzle with the crème fraîche mixture. Sprinkle with additional cilantro, if desired.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.