A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.
- Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
- Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
- Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
- Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve.