Equipment
Ingredients
Lentil Base
- 200 g french green lentils, rinsed
- 600 ml vegetable broth
- 2 garlic, smashed
- 1 bay leaf, dried
Garlic Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, finely minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Salad Assembly
- 150 g goat cheese log, chilled, sliced into 4 thick rounds
- 120 g arugula, washed and dried
- 5 ml olive oil
Nutrition (per serving)
Method
Combine the rinsed lentils, vegetable broth, smashed garlic cloves, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender but still retain a firm bite.
While the lentils simmer, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small mixing bowl. Whisk vigorously until the dressing is completely emulsified.
Once the lentils are cooked, drain any excess liquid using a colander. Discard the boiled garlic cloves and the bay leaf, then transfer the warm lentils to a clean mixing bowl.
Pour exactly half of the prepared vinaigrette over the warm lentils. Toss gently to combine, allowing the hot lentils to absorb the flavors.
Preheat your broiler or oven grill to 200°C/400°F. Place the chilled goat cheese rounds on a baking sheet lined with parchment paper. Lightly brush the tops with a small amount of olive oil and broil for 3 to 5 minutes until the cheese is warm, slightly softened, and just beginning to brown on the edges.
Divide the fresh arugula evenly among four serving plates, creating a wide, flat bed of greens on each.
Spoon the warm, dressed lentils generously over the center of each bed of arugula.
Carefully lift a warm goat cheese round using a spatula and place it on top of the lentils on each plate. Drizzle the remaining vinaigrette over the cheese and arugula before serving immediately.
Chef's Notes
- Dressing the lentils while they are still steaming hot is crucial. The heat opens the starchy pores of the lentil, allowing it to soak up the vinaigrette like a sponge rather than just being coated by it.
- Slicing goat cheese cleanly can be difficult. Use a length of unflavored dental floss or a very sharp knife dipped in hot water to get perfect rounds without crumbling.
- For an extra layer of texture, you can coat the sides of the goat cheese rounds in finely crushed pistachios or walnuts before broiling, provided no nut allergies are present.
- Always taste the lentil cooking broth. If the broth tastes flat, the lentils will be bland. Ensure your vegetable broth is high quality and properly seasoned.
Storage
Refrigerator: 3 days — Store the cooked lentils and vinaigrette separately from the arugula and goat cheese. Do not store the fully assembled salad as the greens will wilt.
