I have been working on my salads this summer. I load my salads up with all sorts of things, generally anything to be found in the fridge or on the balcony, that could possibly work. I pair it with a thrown together salad dressing of shallots, vinegar or lemon, salt, pepper and olive oil. This type of salad has become a habit in our house. It’s hearty enough to be a meal but also is paired well with anything off the grill for a complete meal.
The lentils have been in my cabinet for at least 6 months and made a great addition to the salad. They added great texture like croutons would but with more complexity, heartier and healthier. By cooking them a much shorter time (15 minutes vs. 25-30 minutes) they held up in the salad and didn’t become mushy and fall apart.
Lentil and Goat Cheese Salad
Serves 2 as a main course or more as a side dish
3 cups mixed greens, I used arugula, spinach, and carrot tops
3/4 cup cooked black lentils, farro also works well in salads
1 cup sliced grape tomatoes
1/2 cup sliced almonds, pine nuts and walnuts will also work well if you have on hand
4 oz goat cheese
Salad Dressing (these amounts are estimates):
3 TBSP white wine vinegar/lemon
1/4 cup EVOO
Mix shallot and vinegar/lemon in a small bowl. Let sit for ~ 10 minutes to marinate. Whisk in EVOO and salt and pepper to taste.