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WARM LENTIL SALAD WITH HERB-GRILLED GOAT CHEESE

AND ANCHOVY TOASTS

 

Ingredients for 4 salads:

Lentils:

1 cup Puy lentils

1 onion, minced

1 teaspoon cumin seeds, bruised

Dressing:

2 tablespoons balsamic vinegar

¼ cup olive oil

1 shallot, minced

Toasts:

4 anchovy fillets, rinsed and dried

1 large egg yolk

4 tablespoons olive oil

4 slices French bread, thickly sliced

4 Montrachet goat cheeses (or another kind: Crottin, Picadon)

1 tablespoon  fresh thyme or rosemary leaves

1 tablespoon coarsely ground black pepper

 

Directions:

Lentils:  Combine lentils with water to cover by 2” and bring to a simmer.  Skim off any foam and stir in the onion pieces and cumin.  Simmer slowly until the lentils are tender.  Drain them.

 

Dressing:  Blend together the olive oil, balsamic vinegar, and shallots.  Fold this vinaigrette into the lentils and keep warm.

 

Toasts:  Crush the anchovies with the egg yolk into a paste.  Whisk in the olive oil to make a thick puree.  Preheat the broiler.  Toast the bread and spread on the anchovy paste.  Top with two slices of cheese.  Scatter on the herbs, grind on the pepper and place under the broiler until lightly browned.

 

Serving: Spoon the warm lentils in the center of the plate and top with a slice of toast.