Equipment
Ingredients
Lentil Base
- 200 g french green lentils, rinsed
- 600 ml vegetable broth
- 2 garlic, smashed
- 1 bay leaf, dried
Garlic Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 10 g dijon mustard
- 1 garlic, finely minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Salad Assembly
- 150 g goat cheese log, chilled, sliced into 4 thick rounds
- 120 g arugula, washed and dried
- 5 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 407 kcal
- Protein
- 21 g
- Carbohydrates
- 35 g
- Fat
- 21 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 957 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 17 mg
- Potassium
- 503 mg
- Calcium
- 128 mg
- Iron
- 4.7 mg
- Magnesium
- 47 mg
- Phosphorus
- 262 mg
- Zinc
- 2.2 mg
- Vitamin A
- 166 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 44 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.30 mg
- Niacin
- 1.7 mg
- Folate
- 273 mcg
- Water
- 208 g
Sources: USDA FoodData Central
Method
Combine the rinsed lentils, vegetable broth, smashed garlic cloves, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 to 25 minutes until the lentils are tender but still retain a firm bite.
While the lentils simmer, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small mixing bowl. Whisk vigorously until the dressing is completely emulsified.
Once the lentils are cooked, drain any excess liquid using a colander. Discard the boiled garlic cloves and the bay leaf, then transfer the warm lentils to a clean mixing bowl.
Pour exactly half of the prepared vinaigrette over the warm lentils. Toss gently to combine, allowing the hot lentils to absorb the flavors.
Preheat your broiler or oven grill to 200°C/400°F. Place the chilled goat cheese rounds on a baking sheet lined with parchment paper. Lightly brush the tops with a small amount of olive oil and broil for 3 to 5 minutes until the cheese is warm, slightly softened, and just beginning to brown on the edges.
Divide the fresh arugula evenly among four serving plates, creating a wide, flat bed of greens on each.
Spoon the warm, dressed lentils generously over the center of each bed of arugula.
Carefully lift a warm goat cheese round using a spatula and place it on top of the lentils on each plate. Drizzle the remaining vinaigrette over the cheese and arugula before serving immediately.
Chef's Notes
- Dressing the lentils while they are still steaming hot is crucial. The heat opens the starchy pores of the lentil, allowing it to soak up the vinaigrette like a sponge rather than just being coated by it.
- Slicing goat cheese cleanly can be difficult. Use a length of unflavored dental floss or a very sharp knife dipped in hot water to get perfect rounds without crumbling.
- For an extra layer of texture, you can coat the sides of the goat cheese rounds in finely crushed pistachios or walnuts before broiling, provided no nut allergies are present.
- Always taste the lentil cooking broth. If the broth tastes flat, the lentils will be bland. Ensure your vegetable broth is high quality and properly seasoned.
Storage
Refrigerator: 3 days — Store the cooked lentils and vinaigrette separately from the arugula and goat cheese. Do not store the fully assembled salad as the greens will wilt.
Troubleshooting
Lentils turned into mush
Cause: Overcooking, vigorous boiling instead of simmering, or using a splitting lentil variety like red or brown
Fix: Cannot be fixed as a salad component, but can be repurposed into a rustic lentil soup or dip by pureeing.
Prevention: Ensure you are using French green or Beluga lentils and maintain a gentle simmer. Check doneness at the 18-minute mark.
Goat cheese completely melted into a puddle on the baking sheet
Cause: Cheese was too warm before broiling or left under the broiler for too long
Fix: Scrape the melted cheese onto the salad; the flavor remains excellent even if the visual presentation is lost.
Prevention: Keep the goat cheese log refrigerated until the exact moment you slice and broil it. Watch the broiler constantly.
Vinaigrette separated into oil and vinegar pools
Cause: Ingredients were not whisked thoroughly, or mustard was omitted
Fix: Whisk briskly with a splash of warm water to re-emulsify before dressing the lentils.
Prevention: Use the mustard as a binder and whisk briskly, or shake the ingredients vigorously in a sealed jar.
Cultural Context
This recipe is an evolution of the classic French bistro dish, Salade de Chevre Chaud. While the traditional version typically features toasts topped with melted goat cheese over simple greens, this variation introduces hearty, mineral-rich French green lentils. The result transforms a delicate starter into a robust, satisfying main course that still honors its provincial roots.
