Serves 4
55 min
Spinach Salad with Lentils and Crispy Goat Cheese
Recipe GLPRdc32c51f692749
A vibrant and protein-rich salad combining warm green lentils with fresh spinach, topped with golden crispy goat cheese rounds. The lentils are seasoned with garlic and herbs, creating a hearty vegetarian main course with excellent texture contrast.
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Ingredients
1 1/2 cups green lentils, preferably De Puy variety
4 garlic cloves, minced
1/2 cup finely chopped fresh flat-leaf parsley
Sea salt, to taste
4 cups fresh spinach leaves
11 ounces fresh goat cheese
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
1 cup olive oil, for frying
1/2 cup neutral oil, such as canola, for cooking lentils
Extra virgin olive oil, for drizzling
Directions
Rinse the green lentils under cold water and sort through to remove any debris. In a large pot, bring the lentils to a boil with 4 cups of water. Reduce heat to medium and simmer for 20-25 minutes until the lentils are tender but still hold their shape. Drain and set aside.
While the lentils cook, heat the neutral oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cooked lentils to the skillet with the garlic. Stir in the chopped parsley and season generously with sea salt. Keep warm on low heat while you prepare the goat cheese.
Cut the goat cheese into 8 equal round pieces, approximately 1.5 inches in diameter and 1 inch thick. Place them on a plate in the freezer for 10 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Take each chilled goat cheese round and dredge it lightly in flour, shaking off excess, then dip into the beaten egg, and finally coat completely with panko breadcrumbs. Place on a plate.
Heat the olive oil in a deep skillet to 350°F (measured with a thermometer), or until a small piece of breadcrumb sizzles immediately when dropped in. Carefully place the breaded goat cheese rounds into the hot oil, frying 2-3 at a time to avoid crowding.
Fry each goat cheese round for 1-2 minutes per side until the exterior is golden brown and crispy. Use a slotted spoon to remove them to a paper towel-lined plate. The cheese will remain soft inside while the coating crisps up.
Arrange the fresh spinach leaves on a serving platter or individual plates. Top with the warm seasoned lentils, dividing evenly. Place 2 crispy goat cheese rounds on each plate.
Drizzle extra virgin olive oil over the salad and serve immediately while the goat cheese is still warm and crispy.
