Lentil Salad with Goat Cheese Crostini Recipe
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Try this Frenchified take on lentils with baked salmon or roasted chicken. Or save it for a protein-packed lunch that travels well.
This recipe was featured as part of both our Supercharge with Superfoods photo gallery and our Recipes for Spring Ingredients photo gallery.
INGREDIENTS
- 1 1/2 cups water
- 3/4 cup green or black lentils
- 1 teaspoon kosher salt, plus more as needed
- 12 (1/2-inch-thick) baguette slices (from about half a baguette)
- Extra-virgin olive oil
- Freshly ground black pepper
- 1/2 small fennel bulb, trimmed and halved
- 1 bunch frisée or curly endive
- 8 cherry tomatoes, halved
- Dijon Vinaigrette
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 2 ounces chèvre (fresh goat cheese)
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle.
- In a small saucepan, bring the water to a boil over high heat. Add the lentils and measured salt, reduce the heat to low, and simmer until most of the liquid has been absorbed and the lentils are tender, about 15 minutes. Drain through a fine-mesh strainer and transfer to a large bowl. Let cool to room temperature, about 20 minutes.
- Meanwhile, place the baguette slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until golden brown, about 5 minutes; set aside.
- Cut the fennel lengthwise into paper-thin slices and place in the bowl with the lentils; set aside.
- Trim the frisée or endive by using a knife or scissors to remove any dark green leaves (use only the white and light green parts). Cut the head in half crosswise, then cut off and discard the stem end. Pull apart the remaining leaves, wash, and dry thoroughly. Add to the bowl of lentils and fennel. Add the tomatoes, vinaigrette, and parsley, season with salt and pepper, and toss to combine.
- Spread the goat cheese on the toasted baguette slices and serve with the salad.
Beverage pairing: Domaine aux Moines Savennières “Roche aux Moines,” France. France’s Loire Valley is famous for its goat cheese, so it’s always smart to go with a wine from there as well. Sauvignon Blanc is a famous partner for chèvre, but the lentils call for something a little earthier. Luckily, there’s just such a grape, Chenin Blanc, that has the verve of Sauvignon Blanc and a little loamy quality to pick up the lentils beautifully.
Why remove the darker leaves from the frisée, and thus most of the nutrition? I'd leave the frisée entire, trimming only any tired leaves, and add in some other small greens with more brightness as well.
Adding a mirepoix or other mix of tasty vegetables to the lentils before roasting them might improve their character and also their nutrition.
what the heck does "cut fennel lengthwise" mean, exactly?
tried it thinking that maybe it would be more lively than it seemed in print. unfortunately it wasn't. i was struck by the boring-ness of it and figured i could have just made something better right out of the pantry and my own imagination. a bit disappointing for one of the first things you are presenting. but i am optimistic that you'll get better. i like the idea of chow.com and am rooting for you to succeed.
As written, I think the recipe is a bit boring. The upside is that I got some inspiration and made the following changes: sub frisee for mixed baby greens of mustard, beet, arugula and spinach; used french lentils; added olive tapenade under the goat cheese before roasting; and added artichoke bottoms to the salad.
Secondly, a "true" print feature would be convenient.
This recipe is flawed- let me count the ways. First, best way to do lentils for a French salad, warm or cold, is to cook them in the oven. Second, a WHOLE bunch of frisee or endive? Alright, maybe common sense should kick in, and the reader figure that is an amount for 4-6 persons, not 1. Anyone who would make this for their special flight meal or for work should have their head examined. Huge waste of time. Did these chefs work at Odeon around 1984, then retire and have children, and are trying to get back into the game? Come on, folks....