A bite of inspiration: I had Leslie’s recipe, but hadn’t made it yet when I went to Benoit in New York City. It was there that Alain DuCasse introduced me to the classic French Lentil Salad served with a quail egg. I came home inspired to make my own, California version of the recipe with eggs from my local farmer friend. The result was a savory mixture of flavors and textures, perfect for a light, but filling, lunch.
I recently returned from an astounding, once in a lifetime foodie trip to New York City. When we travel, my husband and I love to sample the local cuisine, but I honestly don’t think we’ve ever gone to so many different types of restaurants in such a short time and had such overwhelming successes with food and wine selection.