This quick and delicious French lentil salad features a tangy lemon vinaigrette, hearty kale, and creamy goat cheese. It's a versatile recipe that can be served warm, at room temperature, or chilled.
This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions.
Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites.This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room temperature or chilled. Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all. 2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French lentils, a small variety with a slight piquant finish that are hearty enough to retain their shape even when cooked for long periods of time. They don’t go mushy, making them the prime choice for salads such as this one. Add the chopped kale to the pot of lentils, and let the residual heat soften and wilt the hearty green. The soft, tangy goat cheese and sweet roasted red peppers balance out the flavors for a sweet, zippy, smoky dish.Generally speaking, lentils are classified into four categories: brown/green, red/yellow, and specialty, like beluga and French lentils. French lentils are small, and dark green, with a slightly piquant finish. They’re also known as Puy, du Puy, or le Puy, and are renowned for keeping their shape after long periods of cooking so they don’t become mushy. This makes French lentils perfect not just for salads but soups, includingLook into a jar of coarse- or whole-grain mustard, and you’ll find seeds in more than one color, typically yellow or brown. These are the edible seeds from a variety of mustard plants, with the black, brown, and white varieties available at most market
Recipes Salad French Lentils Goat Cheese Lemon Vinaigrette
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