Equipment
Ingredients
Lentils
- 200 g puy lentils, rinsed
- 700 ml vegetable broth, low-sodium preferred
- 1 bay leaf, whole
- 2 garlic, peeled and smashed
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 15 g dijon mustard
- 1 garlic, finely minced
- 3 g salt, fine
- 1 g black pepper, freshly cracked
Salad Base and Toppings
- 150 g arugula, washed and dried
- 200 g goat cheese log, chilled, sliced into 8 medallions
- 50 g walnuts, toasted and roughly chopped
Nutrition (per serving)
Method
Combine the rinsed lentils, vegetable broth, bay leaf, and smashed garlic cloves in a medium saucepan. Bring the liquid to a rolling boil over medium-high heat, which is approximately 100°C/212°F.
Reduce the heat to low, cover the saucepan, and simmer the lentils until they are tender but still retain a firm bite. This usually takes 20 to 25 minutes depending on the exact age and variety of the lentils.
While the lentils are simmering, prepare the vinaigrette. In a mixing bowl, vigorously whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until completely emulsified.
Preheat your broiler or oven to 200°C/400°F. Arrange the chilled goat cheese medallions evenly on a parchment-lined baking sheet. Heat them until they are just softened and lightly warmed through, which takes about 3 to 5 minutes.
Carefully drain any excess liquid from the cooked lentils using a sieve or strainer. Discard the bay leaf and the whole smashed garlic cloves, then transfer the warm lentils into a large serving bowl.
Pour the prepared vinaigrette over the warm lentils. Toss thoroughly so every lentil is coated, and allow the mixture to rest for 5 minutes so the warm lentils absorb the dressing.
Create a bed of fresh arugula on individual plates or a large platter. Spoon the warm, dressed lentils generously over the greens. Carefully top the salad with the softened goat cheese medallions and scatter the toasted walnuts over everything before serving immediately.
Chef's Notes
- Slicing a goat cheese log can be messy. Use a knife run under hot water, or use unflavored dental floss to slice cleanly through the chilled log without crumbling the delicate cheese.
- Dressing the lentils while they are still warm is non-negotiable for maximum flavor. The heat keeps the pores of the lentils open, allowing them to drink in the acidic, punchy vinaigrette.
- Puy lentils or French green lentils are strongly recommended over standard brown or red lentils. They have a thicker skin that holds its shape perfectly during cooking, providing a superior peppery bite essential for salads.
- If the fresh arugula is overwhelmingly bitter or sharp for your palate, give it a very light massage with a few drops of plain olive oil before plating to mellow its peppery profile.
Storage
Refrigerator: 3 days — Store components separately; the dressed salad will wilt
