Lentil Goat Cheese Salad

Discs of plump brown lentils are tossed in a dijon vinaigrette alongside thinly sliced sweet carrots, fresh parsley, and tangy goat cheese. It’s the goat cheese crumbled over the top that makes this one special. And in second place is the dijon vinaigrette.

But honestly you can’t do without the sweetness of the carrots or the fresh parsley either. So don’t try to leave anything out, ok? I like this one because it’s a salad (toss everything together, exact quantities really don’t matter) and it can be served right away warm, or saved in the fridge and eaten cold anytime you want.

I got this from a Runner’s World a few years ago (so it is basically health food and appropriate for any of you marathon trainers out there). I don’t remember the exact recipe, but this is my rendition of it after making it many times over the years.

Lentil Goat Cheese Salad

• 1 cup brown (or Le Puy or Beluga) lentils, cooked
  
• 1 cup thinly sliced carrots (about 4 carrots)
  
• 1/2 cup chopped parsley
  
• 1/2 cup crumbed goat cheese
  
• 1/2 cup dijon vinaigrette (recipe below)

Cook the brown lentils in simmering water for approx 45 minutes, or until tender but not mushy.
Slice the carrots thinly, chop the parsley finely, add to a large bowl. Add warm cooked lentils, then drizzle the dijon vinaigrette over everything. Toss well, then sprinkle with crumbled goat cheese. Season with salt to to taste. Serve.

Dijon Vinaigrette

• 1/3 cup olive oil
  
• 2 Tbsp dijon mustard
  
• 2 Tbsp red wine vinegar

Whisk the mustard and red wine vinegar together in a large bowl, then continue to whisk as you drizzle in the olive oil. 

Fava Bean Puree

Does anyone really think of fava beans without thinking of Hannibal Lecter? Well, hand me a glass of nice chianti, because these lovelies are in season. But fava beans are one of the many veggies that I get in my box of organic produce that at first cause excitement and then distress. I simply don't know what to do with them. If you are in the same position, I hope this fava bean puree piques your interest.

Make no mistake, fava beans are a bit labor intensive to get into the pot. They need to be shelled from their exterior pod, and then each individual bean must be removed from its waxy shell. Parboiling helps to make quick work of that. If you have a friend to chat with while shelling, then you'll be surprised how quickly the time goes.

We used the rather small amount of beans that were in my produce box. The resulting amount of puree was very small -- enough to spread on about 8 thin slices of baguette. (It was a perfect appetizer for Sarah, myself, and our husbands!) It would easily double, so if you find yourself with a pound of favas, give that a try.

Fava Bean Puree

adapted from Alice Waters' In the Green Kitchen

• 1/2 lb fava beans in their pods

• 2 tbs olive oil

• 2 tbs water

• salt

• 1 garlic clove

• 1 tsp fresh thyme, minced

1. Remove the beans from their outer pods.

2. Parboil the beans for 30 seconds to loosen the shell, and then use your thumbnail to tear the skin at one end, then squeeze to pop out the bean.

3. Heat olive oil in saucepan and add beans, water, and a pinch of salt. Cook gently for 15 minutes or so, until beans are very soft. Add the garlic and thyme and cook a couple minutes longer.

4. Mash the beans with a mortar and pestle. Taste and add more salt or olive oil as needed. Makes only about 1/3 cup or so; recipe doubles easily.