Lentil Salad with Hazelnuts and Goat Cheese | America's Test Kitchen
The key to creamy but firm lentils lies in the relationship between legume and salt.
Keywords
- Side Dishes
- Beans
- Cheese
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 cup lentils, picked over and rinsed
- Salt and pepper
- 6 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves, lightly crushed and peeled
- 1 bay leaf
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup chopped parsley
- 1 large shallot, minced
- 2 ounces crumbled goat cheese
- 1/3 cup coarsely chopped toasted hazelnuts
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