Lentil Salad with Gorgonzola

By lorik

Ingredients

• 1/2 cup white balsamic vinegar
• 2 medium shallots, peeled, halved lengthwise, thinly sliced
• Kosher salt
• 1 garlic head
• 6 cups water
• 2 medium carrots, halved crosswise
• 1 celery rib, halved crosswise
• 1 tablespoon yellow mustard seeds
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 cups (10 ounces) French green lentils, sorted and rinsed
• 1 tablespoon extra-virgin olive oil
• 2 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
• 1/2 cup chopped fresh parsley
• 1/2 cup walnuts, toasted and chopped
• Ground black pepper

Details

Servings 6

Preparation

Step 1

In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt. Let sit for 10 minutes. Meanwhile, cut off and discard the top third of the garlic head, leaving the head intact. In a 2-quart saucepan over medium-high, combine the garlic, water, carrots, celery, mustard seeds, thyme, bay leaves and 1 teaspoon salt. Bring to boil, then cover, reduce heat to low and simmer for 30 minutes. Remove and discard the carrot, celery, bay and thyme.

Return the pot to medium-high and stir in the lentils. Return to a boil, then cover and reduce heat to low. Simmer until the lentils are tender but still hold their shape, 30 to 35 minutes. Remove the garlic and set aside. Drain the lentils, reserving the liquid, and transfer to a large bowl. Stir in the vinegar-shallot mixture and let cool to room temperature.

Squeeze the pulp from the garlic into a bowl and mash with a fork. Stir in ¼ cup of the reserved cooking water, the oil and ½ teaspoon salt. Stir the garlic mixture, half of the cheese, the parsley and half the walnuts into the lentils. Taste and season with salt and pepper. Transfer to a platter and top with the remaining cheese and walnuts.

Tip: Don’t use brown lentils here. They are larger and have a different cooking time than peppery green lentils. Green lentils are also sold as lentils du Puy.