Lentil and Goat Cheese Salad
Here is a nice change of pace for your next picnic. Take the cheese and
lettuce along in separate containers and put the salad together at the
picnic site. This is perfect with cold cuts; a robust country pate;
lots of cheeses; and good, crusty bread. A simple and quick salad
recipes.
Makes 6 to 8 servings
2 cups brown or green lentils, carefully picked over, simmered in beef
stock to cover until tender, 45 to 60 minutes, drained, and cooled,
stock reserved for another use
¼ cup minced green bell pepper
2 bunches (12 to 16) green onions (scallions), white and light green
parts only, thinly sliced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
Salt and freshly ground black pepper to taste
1/3 cup olive oil
Leaf lettuce
1 cup crumbled goat cheese, or feta
In a medium-size bowl, toss together the lentils, bell pepper, green
onions, and garlic.
In a jar with a tight-fitting lid, combine the herbs, vinegar, mustard,
salt, pepper and olive oil. Cover and shake until well combined. Toss
this dressing with the lentils. Chill several hours or up to two days.
To serve, bring the lentils to room temperature. Arrange the leaf
lettuce in a small salad bowl. Pile the lentils on top. Garnish with
the cheese.
Note: if the simple salad recipes will be served a day or two after
making it, you may want to add a little more dressing to the lentils.
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