Cervelle de canut with lentil salad

Cervelle de canut with lentil salad

Cooking time
25 mins
Deidre Rooney

Cervelle de canut is lovely to have in the refrigerator because it’s light and fresh. To make this more substantial you could add cooked wheat grain to the lentils and slivers of tomato.

From the grocer


Quantity Ingredient
200g fromage blanc
75g soft goat’s cheese
100g creme fraiche
1 1/2 teaspoons white wine vinegar
1 tablespoon dry white wine
75ml extra-virgin olive oil, plus extra for drizzling
salt and freshly ground black pepper
1/2 teaspoon dijon mustard
3/4 teaspoon sherry vinegar
1 1/2 teaspoons balsamic vinegar
1 tablespoon olive oil
250g puy lentils, rinsed and drained
1 dried bay leaf

From the greengrocer

Quantity Ingredient
3 1/2 garlic cloves
2 1/2 tablespoons chopped flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped chervil
1 onion, very finely chopped
1 celery stalk, very finely chopped
1 thyme sprig
a good squeeze lemon

From the baker

Quantity Ingredient
toasted sourdough or good baguette, to serve


  1. To make the cervelle de canut, mix together the fromage blanc, goat’s cheese, crème fraîche, white wine vinegar, white wine, 1 tablespoon of the extra-virgin olive oil, 1½ of the garlic cloves (crushed), 1 tablespoon of the parsley, the chives, the chervil and salt and pepper. Gently mash the goat’s cheese as you mix. Cover and chill overnight.
  2. Make the vinaigrette by mixing together the mustard, sherry vinegar, balsamic vinegar, the remaining extra-virgin olive oil and more seasoning. Set aside.
  3. For the lentils, heat the olive oil in a saucepan over a medium–low heat and gently sauté the onion and celery until soft but not coloured. Add the remaining 2 garlic cloves (finely chopped) and cook for another minute or so, then add the lentils and turn them over in the oil and vegetable juices. Add the thyme and the bay leaf. Pour in 650 ml water and season lightly. Bring to the boil, reduce the heat and simmer uncovered until just tender, about 15–25 minutes. By the time the lentils are cooked they should have absorbed all the liquid, but drain if there is any left.
  4. Transfer the lentils to a bowl, pick out the bay and thyme, and add the lemon juice, remaining parsley and vinaigrette. Leave the lentils to cool and then check for moistness and seasoning. Divide between six plates and place a generous scoop of cervelle de canut on top, or serve on the side. Drizzle with a little extra-virgin olive oil and serve with the toasted bread.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again