Serious Eats: Recipes
Cook the Book: Spinach Salad with Lentils and Crisp Warm Goat Cheese
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is a recipe so easy and so elegant it was a huge hit at a recent dinner party my wife and I threw. And it looks good enough to be served at a fancy-pants restaurant.
Spinach Salad with Lentils and Crisp Warm Goat Cheese
For the goat cheese rounds
11 ounces fresh goat cheese
All-purpose flour, for dredging
1 large egg
1/2 cup panko or breadcrumbs
For the lentils
1 cup extra-virgin olive oil
4 large garlic cloves, grated or minced (about 1 tablespoon)
Kosher salt
2 fifteen-ounce cans lentils or 1 nineteen-ounce can Progresso lentil soup, rinsed and drained (about 3 cups)
1/2 cup canola oil (or other neutral-flavored oil)
4 cups loosely packed baby spinach leaves
High-quality extra-virgin olive oil, for drizzling
Sea salt