Lentil Salad With Mint & Goat Cheese
For the Lentils
- 1 cup green lentils* (rinsed and picked over)
- 1 clove of garlic
- 1 bay leaf
- carrot (sliced in 3 to 4 pieces)
- 1/2 onion,
- 2 whole cloves pressed into the onion
For the Salad
- 1/2 red onion (finely diced)
- 1/4 cup scallion (finely diced)
- 1/2 cup celery (diced)
- 1 garlic clove (minced)
- 1/4 cup Katz Sauvignon Blanc Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 3 ounces crumbled goat cheese
- 1/2 cup flat leaf parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- salt and pepper to taste
Place lentils in a pot and cover with about 3" of water with the carrot, garlic clove, bay leaf, and onion with whole cloves.
Bring to a boil over medium heat until lentils are cooked through but firm, about 12-15 minutes.
Drain and place in a bowl with garlic, scallions, celery, red onion, salt and pepper.
Sprinkle Kitchen Line Late Harvest Sauvignon Blanc Vinegar over lentils. Toss and add oil.
Taste for seasoning and set aside to cool. Add herbs and adjust seasoning.
Serve as a salad on a bed of arugula or romaine leaves; or serve as a side dish for grilled pork chops, lamb chops or tuna. Enjoy!
*It is very important to use small, green lentils for this recipe since they are firmer than the larger, brown lentil.
From our best area chefs:
Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia
Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria
I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli