Puy Lentil Salad with Eggs and Comté

Combine the minced shallot, Dijon mustard, red wine vinegar, 1 tsp salt, and black pepper in a large mixing bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette is emulsified. Set aside.

Place the lentils in a medium saucepan with the whole onion, garlic cloves, bay leaf, and thyme. Cover with cold water by at least 5cm and do not add salt at this stage. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 20–25 minutes, until the lentils are tender but still hold their shape with a slight bite — taste one to check; they should not be mushy.

Meanwhile, lower the eggs gently into a separate saucepan of boiling water and cook for exactly 9 minutes for a just-set, creamy yolk.

Transfer the eggs immediately to a bowl of iced water and leave for 5 minutes, then peel and halve lengthways.

Drain the lentils well and discard the onion, garlic, bay leaf, and thyme sprigs. Season the hot lentils generously with salt.

Tip the warm lentils directly into the bowl of vinaigrette and toss well. Leave to absorb the dressing for 5 minutes.

Fold the sliced celery, parsley, tarragon, cornichons, and frisée through the dressed lentils.

Transfer to a wide serving platter or individual bowls. Arrange the halved eggs over the top, scatter the Comté, and finish with a few turns of black pepper and a drizzle of olive oil if desired.