Lentil salad with Bleu d’Auvergne and tarragon
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
The interprofessional organisation for Bleu d’Auvergne published a lentil salad recipe using this cheese in a recipe booklet. That is the regional link for our own version with green lentils and white wine vinegar. This is our adaptation of that recipe idea, not a centuries-old regional dish.
- Syndicat Interprofessionnel Régional du Bleu d’Auvergne — Bleu d Auvergne recettes
- Voedingscentrum — 5x veilig met kliekjes
Source checks: 28–29 September 2026
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Green lentil salad with small cubes of blue-veined cheese, shallot and finely chopped tarragon.
- Ingredients for lentil salad: dried green lentils, Bleu d’Auvergne, shallot, tarragon, oil and white wine vinegar.