Reviews Add Rating & Review 105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
Back to Arugula and Lentil Salad with Goat Cheese All Reviews for Arugula and Lentil Salad with Goat Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Arugula and Lentil Salad with Goat Cheese Recipe Summary prep: 15 mins total: 30 mins Servings: 10
Ingredients Ingredient Checklist 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
Gallery Arugula and Lentil Salad with Goat Cheese
Recipe Summary prep: 15 mins total: 30 mins Servings: 10
Gallery
Arugula and Lentil Salad with Goat Cheese
Arugula and Lentil Salad with Goat Cheese
Arugula and Lentil Salad with Goat Cheese
Recipe Summary prep: 15 mins total: 30 mins Servings: 10
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 10
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 10
10
Ingredients
Ingredients
- 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
Directions
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. Transfer lentils to a medium bowl.
Chop remaining 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.
Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.
Reviews
Add Rating & Review 105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
Reviews
Add Rating & Review 105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
Add Rating & Review
105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
105 Ratings 5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
5 star values: 15 4 star values: 15 3 star values: 46 2 star values: 23 1 star values: 6
All Reviews for Arugula and Lentil Salad with Goat Cheese
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula and Lentil Salad with Goat Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
