Drum roll please...... The winner of this week's BSI is~
Sam Hoffer of My Carolina Kitchen!!!
Thank you Sam for participating with this beautiful creation, French Lentil Salad with Goat Cheese!
Isn't this gorgeous?
French Lentil Salad with Goat Cheese Salade of Lentilles du Puy
Adapted from David Libovitz via Stacey’s Snacks
1 ¼ cups lentils, preferably French Lentiles du Puy
1 dried bay leaf
Best quality extra-virgin olive oil
1 large carrot or two small, peeled and roughly chopped
1 small red onion, peeled and chopped
½ teaspoon dried thyme
4 or 5 tablespoons chopped fresh flat-leaf parsley
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced
Crumbled goat cheese
Rinse the lentils well and remove any stones. Transfer the lentils to a large saucepan and cover with lots of water, at least 3-4 inches. Add the bay leaf. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 15-25 minutes, until the lentils are just tender, adding more water if necessary. I suggest testing them after 15 minutes and if they aren’t done, continue to taste every five minutes until they are still a little crunchy but taste done. Do not to overcook them or they will become mushy when you dress them.
While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots and onions. Sprinkle with salt, pepper and dried thyme. Cook, stirring frequently, until tender. Set aside and remove the bay leaf.
In a small jar with a tight fitting lid, make a vinaigrette by adding the vinegar, oil and shallot, then shake well to emulsify and set aside. When the lentils are done, drain them well, and toss them with the vinaigrette, the cooked vegetables and the parsley. Taste and season with more salt, pepper, and olive oil if needed. . Serve warm or at room temperature on baby lettuce and top with crumbled goat cheese. Serves 6. Cooked lentils will keep in the refrigerator for 2-3 days. They can be gently reheated in a pan on the stovetop or in a microwave, but take extra care not to overcook them.
Sam is very a talented (complete understatement), writer and food columist. Please take a few minutes to visit her blog and be sure to read her "About Me" section. I always find inspiration in her beautiful pictures and mouth watering recipes.
Thank you Sam! Print this Recipe