RECIPE: Lentil Salad with Goat Cheese & Mint

Little green lentils are the key ingredient that makes this classic salad such a hit. Unlike the larger lentils we use for soups and Indian dishes, the small green variety holds its shape when cooked. Toss the warm lentils right away with the Lemon Vinaigrette, so they absorb all the flavors. Serve with Simple Artichoke Salad and Spicy Tomato Jam for a trio of make-ahead appetizers. It’s also delicious with crumbed feta or ricotta salata cheese.

SERVES 4 TO 6

• 1 1/2 cups small green lentils, about 11 ounces

• 6 cups cold water

• 1 bay leaf

• 1/2 medium red onion, finely diced, about 1/2 cup

• Champagne vinegar

• lemon vinaigrette (recipe follows)

• 1 medium carrot, peeled & finely diced, about 1/2 cup

• 1/2 fennel bulb, finely diced, about 1/2 cup

• 3 tablespoons chopped fresh mint

• salt and pepper

• 3 ounces creamy goat cheese, about 1/2 cup

Rinse the lentils, place them in a large saucepan with the water and bay leaf, and bring to a boil. 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, drain, and toss with 1 tablespoon champagne vinegar.

Make the vinaigrette.

Drain and toss the warm lentils in a large bowl with the vegetables and the vinaigrette. Set aside to marinate for 30 minutes, stirring occasionally as the salad cools. Add the mint and season with salt, pepper, and a splash of champagne vinegar if needed. Remove the bay leaf. Crumble the goat cheese over the salad and serve.

Lemon Vinaigrette (makes 1/2 cup)

• 1/2 tablespoon minced lemon zest

• 3 tablespoons fresh lemon juice

• 1/2 teaspoon minced garlic

• 2 tablespoons champagne vinegar

• 1 teaspoon salt

• 1/4 cup extra virgin olive oil

Whisk everything but the oil together in a small bowl. Slowly pour the oil in, whisking constantly until emulsified.

This is recipe from our Everyday Greens Cookbook, page 77.