When I first started to prepare this salad I wasn’t too interested because I am not a fan of lentils. Jim loved his lentils any which way he could get them, prepared as a soup with the mirepoix of celery, carrots and onions, or just cooked plain with a drizzle of olive oil and red pepper. That said, these French lentils are so much better than the regular brown mushy lentils I normally cooked.
I prepared the dressing while I cooked the lentils and vegetables, and combined the two while the lentils were still warm.
I did let it all come to room temperature before adding the cheese, and since we were planning on having this for dinner I added the goat cheese just before serving.
Normally I don’t taste my food when I am cooking, something that drove Jim nuts, but this time I wanted to make sure these lentils were cooked and had enough flavor. Trust me, the flavor was there, I could not stop eating them. I can see why David says this is his #1 go to salad, it is that good.
I served this with his recipe for Poulet à la moutarde, which of course is the photo on the cover of his book, My Paris Kitchen, but that is a post for another day.
Thanks to Tricia we had delicious roasted herbed potatoes and a mixed green salad.
Oops! I can’t forget the delicious cheese cake for dessert.
Unfortunately, no photos of said dessert…….
A little extra note, in the July/August issue of Milk Street magazine with Christopher Kimball, there is an article on David Leibovitz’ Lentil salad that I thought was quite interesting. However, the article goes on to give their version on how they would make the lentil salad and ways to improve it.
After all their changes, etc. I prefer David’s version and will stay with the original.