Lentil Salad With Goat Cheese And Mint Recipes
LENTIL SALAD WITH GOAT CHEESE AND MINT
Make and share this Lentil Salad With Goat Cheese and Mint recipe from Food.com.
Provided by amid9603
Categories Lentil
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
- Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
- While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
- Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
- Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
- Crumble the goat cheese over the salad and serve.
Nutrition Facts : Calories 421.2, Fat 14.5, SaturatedFat 2, Sodium 621.1, Carbohydrate 53.4, Fiber 25.7, Sugar 3.2, Protein 21
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
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Cuisine Middle Eastern,MoroccanCategory Lunch,DinnerServings 6Total Time 35 mins
- Place lentils in medium saucepan and add enough water to cover lentils by 2 to 3 inches. Add bay leaves and bring to a boil over high heat. Reduce heat to medium and partially cover pan; simmer until lentils are tender, 15 to 20 minutes. Drain; discard bay leaves and transfer lentils to large bowl.
- While lentils are still warm, stir in onion, mint, salt, and pepper. Sprinkle goat cheese over salad just before serving; serve warm or chilled.
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