WARM LENTIL SALAD w/GOAT CHEESE
By BobD
1 Picture
Ingredients
- For the dressing:
- 1 1 2 1/4 green or beluga lentils (about 2 1/4 cups), washed and picked over
- 1 1 1 medium onion, cut in half and peeled
- 2 2 2 large garlic cloves, crushed
- 1 1 1 bay leaf
- to preferably kosher salt to taste
- 1/4 1/4 1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
- 4 4 4 ounces fresh goat cheese, cut in rounds
- 1/4 1/4 1/4 cup sherry vinegar or red wine vinegar
- 1 1 1 garlic clove, minced
- 2 2 2 teaspoons Dijon mustard
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/2 1/2 1/2 cup cooking liquid from the lentils
- to preferably kosher salt, and freshly ground pepper to taste
Details
Servings 4
Adapted from nytimes.com
Preparation
Step 1
1. Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
2. Preheat the oven to 350F. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Yield: Serves 4 to 6 as a main dish salad, 8 as a side
Advance preparation: The lentils can be made and tossed with the dressing up to 3 days ahead. Do not add the parsley until just before warming the salad.
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