Gratin de Courgettes à la Provençale with Herbed Lentil Salad

• 4 pieces (about 600 g total) medium courgettes (zucchini)⇄
• 5 g salt⇄

Thinly slice the courgettes to 3 mm thickness using a mandoline or sharp knife, toss with salt in a large bowl, and set in a colander for 15 minutes to release excess moisture; pat dry thoroughly with a clean kitchen towel.

💡 Don’t skip salting — excess water will turn the gratin soupy instead of creamy.

• 200 g dry green lentils⇄
• 1 liter water⇄

Rinse the lentils, place in a medium saucepan with water, bring to a boil, then reduce to a simmer for 25-30 minutes until tender but still holding shape; drain and set aside to cool slightly.

💡 Avoid overcooking the lentils — they should retain a slight bite for texture in the salad.

• 30 g butter⇄
• 2 cloves, minced garlic⇄
• 200 ml heavy cream⇄
• 5 g Dijon mustard⇄
• 8 g fresh thyme leaves⇄
• 1 g nutmeg, freshly grated⇄
• 30 g Parmesan cheese, finely grated⇄

Melt butter in a saucepan over medium-low heat, add minced garlic and cook for 30 seconds until fragrant, then stir in cream, mustard, thyme, nutmeg, and half the Parmesan; simmer gently for 2-3 minutes until the cheese melts and the sauce thickens slightly.

💡 Keep the heat medium-low to prevent the cream from boiling and separating into a grainy texture.

• 30 ml extra virgin olive oil⇄
• 15 ml lemon juice⇄
• 5 g Dijon mustard⇄
• 10 g fresh parsley, chopped⇄
• 5 g fresh mint, chopped⇄
• 2 g salt⇄
• 1 g black pepper⇄

In a small bowl, whisk together olive oil, lemon juice, mustard, chopped herbs, salt, and pepper until emulsified; set aside until lentils are ready.

💡 Taste the dressing and adjust lemon or salt to balance the acidity — it should be bright but not overpowering.

• 15 g butter, for the dish⇄
• 30 g Parmesan cheese, finely grated⇄
• 30 g Gruyère cheese, grated⇄

Preheat oven to 190°C; butter a medium gratin dish, arrange courgette slices in overlapping layers like roof tiles, spooning a thin layer of cream sauce between each; pour any remaining sauce over the top, then mix remaining Parmesan with Gruyère and scatter evenly over the gratin.

💡 Overlapping slices tightly ensures distinct layers that hold shape when served.

Place the gratin in the preheated oven at 190°C and bake for 30-35 minutes until the top is golden brown, bubbling, and forms a crackling crust.

💡 Check at 25 minutes — if browning too quickly, tent with foil to prevent burning while the inside cooks through.

• 1 small (about 50 g) red onion, finely diced⇄
• 150 g cherry tomatoes, halved⇄

In a large bowl, combine cooled lentils with diced red onion and halved cherry tomatoes, pour the prepared dressing over, and toss gently to coat evenly; let sit for 5 minutes to meld flavors.

💡 Toss the salad just before serving to keep the tomatoes fresh and prevent sogginess.

Remove gratin from the oven and let it rest for 5 minutes on the counter; this allows the layers to set slightly for easier portioning.

💡 Don’t rush to serve — resting prevents the gratin from collapsing on the plate.