Spinach Salad with Lentils and Crispy Goat Cheese
It’s nice to be back in the swing of things, after such a lovely anniversary weekend with Elysabeth. I’m trying to put a new pattern into motion for my menu weeks, to diversify the proteins we eat with the dishes we cook. The pattern I’m aiming for is one fish entree, one or two meat entrees, and one or two vegetarian entrees. For the meat entrees, I’m trying to select options that aren’t based around boneless skinless chicken breasts, because I feel that we use them a bit too much, and I just like the diversity!
This was a tasty recipe I saw a while back while reading Serious Eats and it looked to be a good fit for this spring week. It’s very hearty because of the lentils and the toasty goat cheese, and was also a nice way to use some of the fresh chives we have growing in the garden. Enjoy!
Spinach Salad with Lentils and Crispy Goat Cheese (Serves 2):
- 1 6-ounce package goat cheese
- 4 tbsp. olive oil, divided, plus extra for drizzling
- 2 large garlic cloves, minced
- 3/4 cup lentils
- 1/4 cup chopped fresh parsley
- 4 tbsp. vegetable oil
- 2 big handfuls fresh spinach leaves
- flour, for dredging
- 1 egg, beaten
- breadcrumbs, for dredging
- kosher salt
- freshly ground black pepper
- chopped fresh chives
- Add the lentils to a pot with a couple inches of water and some salt. Cover, boil, and simmer for 20-30 minutes or until lentils are cooked but not totally mushy. Drain, add 2 tbsp. of olive oil to the pan and cook the garlic until fragrant. Return the lentils to the pan, combine until warmed through. Add parsley and remaining 2 tbsp. of oil and set aside, off heat.
- Split goat cheese into two even sections and flatten into patties with your hands. Dredge through flour, egg, and breadcrumbs and set aside.
- Heat pan over high heat and add vegetable oil. When oil is almost smoking-hot, add goat cheese patties one at a time and cook for 30-60 seconds a side, until patties are browned and soft.
- Put spinach into bowls, top with some lentils, the goat cheese, a handful of chives, and some black pepper. Drizzle with olive oil, and optionally a splash of vinegar and eat immediately.