Tuesday, August 14, 2012

Recipes from the Mothership

I thought I would use this blog as a place to post recipes that I have found and enjoyed.  And I would post recipes that I have been making over the years, when my boys were young, in case they might want to try to recreate those recipes as well.  So here is my first attempt at  “A Taster’s Notes: Recipes”.

Arugula and Lentil Salad with Goat Cheese

Recently, a friend made a delicious salad for us to have in the park and I just could not stop thinking of how good it was, so I asked for the recipe.  It is a light salad, made with tangy arugula, lentils, goat cheese and light vinaigrette.  Modifications can be made, but the essence of this salad is the combination of lentils and arugula.  Enjoy!

Recipe after the jump.

Arugula and Lentil Salad with Goat Cheese

Yield  Serves 4-6

1/2 cup dried French green lentils, rinsed, drained, and picked over
1 small red onion, halved
3 tablespoons red-wine vinegar
3/4 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces baby arugula (6 cups loosely packed)
12 ounces cherry tomatoes, halved if large
3 ounces goat cheese, crumbled

Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half (or you can eat it later!)

Transfer lentils to a medium bowl.

Chop remaining half of onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.

To serve salad: place arugula on plate or in bowl, add tomatoes, goat cheese, lentils and pour remaining vinaigrette over salad.  Serve and enjoy.

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