ReceptnaptárSalade de lentilles au chèvre (lentil salad with goat's cheese)
Lentil salad with goat's cheese is one of the best-loved, nourishing, meatless dishes of French bistros: the nutty, peppery flavour of green Puy lentils, the acidity of the vinaigrette and creamy goat's cheese in harmony. Excellent warm or cold, as a one-dish meal or a side.
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Ingredients
Method
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- Put the lentils in cold water (500 ml per 100 g lentils) with the carrot, clove-studded onion, bay leaf and thyme and bring to the boil.
- Simmer partly covered over low heat for 20–25 minutes until the lentils are tender but still hold their shape; salt at the end.
- Meanwhile shake the dressing ingredients (oil, vinegar, mustard, salt, pepper) in a jar and add the shallots.
- Drain the lentils, remove the carrot, onion, bay leaf and thyme; dice the carrot finely.
- Toss the still-warm lentils with the dressing and the diced carrot so they absorb the flavours.
- Top with the goat's cheese, sprinkle with parsley and walnuts, and serve lukewarm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the lentils: Puy lentils hold their shape; brown ones need watching.
- Mix the warm lentils with the dressing: they absorb the flavours much better.
- The goat's cheese can also be warmed in the oven, drizzled with oil.
- Keeps in the fridge for 3 days.
Frequently asked questions
What are Puy lentils?
Green, blue-marbled, nutty lentils from Le Puy in France, with protected origin.
Without goat's cheese?
With feta, ricotta or a boiled egg.
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More french ideas
- Fresh fruit salad (salade de fruits frais)
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
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