Salad of Le Puy green lentil with citrus vinaigrette

Directions

1. Bake for 25 minutes Le Puy green lentils in boiling water. Switch to cold water to stop cooking, put a drizzle of olive oil, salt and pepper and shallot.

2. Using a melon baller, make vegetables balls (carrots, Zucchini, beet). Cook in boiling water (5 min for zucchini and 10 min for carrots). Salt and pepper.

3. Using a mandoline, cut thin slice of Chioggia beets and radishes.

4. In a bowl, mix the juice of 1/2 lemon and 1/2 orange, salt olive oil and pepper.
Mix everything.

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