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NOTE- if you can't find French lentils, regular are fine ,too. I also added golden beets. .( if you can't find golden beets use red beets. ) Wrap each scrubbed beet in foil and drizzle with salt , pepper , crushed garlic and olive oil and bake for an hour in 375 degree oven or until a fork can glide through. When cooked cubed and add to salad at end. I also added cherry tomatoes because they were so ripe and beautiful. This keeps for days in the fridge.

French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen'

About This Recipe
YIELD:
Serves 4 to 6
ACTIVE TIME:
20 minutes
TOTAL TIME:
45 minutes, plus cooling time
THIS RECIPE APPEARS IN:
French Lentil Salad with Goat Cheese and Walnuts From
'My Paris Kitchen'
RATED:

Ingredients

Lentils
1 1/2 cups (270g) French green lentils (preferably from Le Puy)
1 bay leaf
5 sprigs thyme
1 carrot, peeled and finely diced
1 small red onion, peeled and finely diced
1 rib celery, finely diced

Dressing
1 tablespoon red wine vinegar
1 1/4 teaspoons sea salt or kosher salt, plus more as needed
1 teaspoon Dijon mustard
1/3 cup (60ml) olive oil, or half walnut oil and half olive oil
1 small shallot, peeled and minced

Freshly ground black pepper
1/2 cup (30g) finely chopped fresh flat-leaf parsley
1 cup (100g) walnuts or pecans, toasted and coarsely chopped
1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese


Procedures

1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the finely diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.

2. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.

3. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.

4. Add a few grinds of black pepper and mix in the parsley, chopped nuts, and goat cheese. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn’t melt—but instead, slightly softens. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.


Bonny Neiman Antiques & Artisan 
p.973-714-4541
www.bonnyneiman.com
  12 Beechwood Road  Summit, NJ