Winter Salad of Lentils, Celeriac, Mushrooms & Fresh Goat’s Cheese with Parsley Vinaigrette

Name: Winter Salad of Lentils, Celeriac, Mushrooms & Fresh Goat’s Cheese with Parsley Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: 1 lemon; sea salt and freshly ground black pepper; 6 sage leaves, torn into small pieces; 20 ml walnut oil or hazelnut oil; 30 ml aged sherry vinegar, or to taste; 120 g Puy-style lentils; 180 g fresh goat’s cheese, crumbled into small pieces; 2 cloves garlic, any green shoot removed, 1 lightly smashed and 1 whole; 120 ml extra virgin olive oil; finely grated zest of 1 lemon; 1 bunch curly-leaf parsley, leaves picked, washed and thoroughly dried and 8 stalks reserved; 1 small head celeriac, peeled and cut into fine matchsticks; 400 g button mushrooms, stalks removed, caps thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This substantial salad suits being served during the cooler months as an entrée or main course followed by a cheese such as Roquefort and a simple leaf salad for a light lunch. The gentle, earthy flavours contrast with the acidity of the goat’s cheese and the freshness of the sage.

Ingredients

120 g Puy-style lentils
2 cloves garlic, any green shoot removed, 1 lightly

Method

Discard any small stones from the lentils and rinse with cold water. Place the lentils in a saucepan with the smashed garlic, 20 ml of the olive oil and the parsley stalks tied with a piece of kitchen twine. Add a little salt and simmer over low heat for 20 minutes or more u