French Lentil Salad With Goat Cheese And Roasted Radishes Recipes

ROASTED BEET AND LENTIL SALAD WITH GOAT'S CHEESE

Steps:

• Preaheat oven to 400°F.
• Cut off the leafy beet greens, and scrub them under running water. Wrap the beets in foil individually, however, smaller beets can be wrapped up together. Place on a baking sheet.
• Roast for 45-60 minutes, depending on the size of your beets, and check on them every 20 minutes or so. They are done once they are fork tender.
• Let them cool before rubbing with a paper towel to remove the skins. If the skins don't come off easily, you can use a vegetable peeler to help the process along.
• Cut the beets into wedges, or bite sized pieces.
• Meanwhile, in a medium saucepan, add water, lentils, bay leaf and thyme. Bring to a boil, then reduce to medium and simmer until tender, about 20-25 minutes.
• Drain lentils and remove the bay leaf and thyme. Set aside and keep warm.
• In a medium bowl, whisk together oil, vinegar, Dijon, salt and pepper. Whisk until the vinaigrette is emulsified. Set aside.
• Add the greens, beets, and lentils to a mixing bowl, add the dressing, and toss to combine.
• Serve with crumbled goat's cheese and pea shoots. This salad is awesome served warm, or chilled.

FRENCH LENTIL AND ARUGULA SALAD WITH HERBED CASHEW CHEESE

Steps:

• In a small bowl or measuring cup, whisk together the olive oil, shallot, salt, lemon juice, vinegar, and mustard until evenly blended.
• In a large bowl, stir together the lentils, arugula, radishes, endive, cucumber, and dill. Drizzle evenly with the dressing, then toss or stir until all the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste. Dot the top of the salad with small bits of the cashew cheese (about 1?2 teaspoon each).
• Serve the salad right away, or store in an airtight container in the fridge for up to 3 days.
• The Best Way to Cook Lentils
• Good news: lentils are quicker to prepare from scratch than beans and add great texture and nutrition to dishes. To cook them, start with about 1 cup of red, brown, or Le Puy (green) lentils. Pick out any that are discolored or shriveled. Rinse the lentils under running water, then combine them in a saucepan with 2 1?2 cups of water. Bring the water to a rapid simmer, then reduce to a gentle simmer. Add extra water as needed so that the lentils remain barely submerged. Simmer the lentils for 20 to 30 minutes, until they're tender but retain some chew. (Red lentils take less time to cook because they've been split, so they'll likely be tender in 20 to 25 minutes.) Drain them, then season with salt and pepper to taste. 1 cup of dry red, brown, or Le Puy lentils will make between 2 and 2 1?4 cups of cooked lentils.
• Herbed Cashew Cheese
• MAKES ABOUT 1 1?4 CUPS
• Nut cheese can be made with almonds, Brazil nuts, macadamia nuts, or pine nuts, but cashews, with their buttery texture and mild taste, are perfectly suited to the task. This cashew cheese, which is soft and spreadable, is infused with herbs for a more complex flavor profile and nutritional yeast for a kick of umami. Spread it on crackers or toast or crumble it over a salad.
• Put the cashews in a food processor or blender (preferably a high-speed blender). Add the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse a few times to break the cashews down until they have a wet, coarse, mealy texture.
• With the motor running, drizzle in 2 tablespoons of the water. Now it's time for some kitchen intuition: keep adding water, stopping occasionally to scrape down the sides of the work bowl, until the mixture has a good consistency. It should be similar to thick hummus-a little coarse, but smooth and spreadable. You may not need all of the remaining 2 tablespoons of water. (If using a blender, start on a low speed and gradually increase to high speed as you add the water, using a plunger attachment the entire time to keep the mixture blending.)
• Taste and adjust the seasonings as desired. Stored in a covered container in the fridge, the cheese will keep for about 5 days.

BAKED LENTILS WITH GOAT CHEESE

Steps:

• 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.
• Preheat the oven to 350ºF. 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.

FRENCH LENTIL SALAD WITH GOAT CHEESE

Steps:

• Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside.
• Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl.
• Stir in the dressing, chives, and cilantro; mix well. If you're serving the salad immediately, add the goat cheese and tomatoes. If you're preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.

FRENCH LENTIL SALAD WITH GOAT CHEESE

Steps:

• Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
• In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
• Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
• Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
• Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
• Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.