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Dinner Tonight: Spinach Salad with Lentils and Crispy Goat Cheese

I credit Nancy Silverton with my recent decision that an oozing patty of crisp goat cheese is a completely acceptable dinner. Especially when you lay it on a bed of green lentils sauteed in garlic and fresh spinach leaves. French green lentils—which hold their shape well when cooked, resisting mushiness—are a high-protein healthy component that help counteract the decadence.

And because of the spinach, thank God, this recipe appears in the "Salads" section of Silverton's book A Twist of the Wrist, which I've been cooking out of constantly lately and has yet to let me down.

This recipe immediately reminded me of another that appeared on Dinner Tonight awhile back, which had the same green lentils and spinach leaves, but with the goat cheese simply crumbled into the mix. A simpler recipe, but I must admit, not quite as delicious as this one.

If you have the time to dredge goat cheese in some breacrumbs and pan-fry it in oil, I highly recommend that you do. The creaminess against the earthy lentils and clean spinach is superb.

Printed from http://www.seriouseats.com/recipes/2010/04/spinach-salad-with-lentils-and-crispy-goat-cheese-recipe.html

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