French Lentil Salad with Goat Cheese and Roasted Radishes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 3
- Sodium
- 210
- Total: 1 hr 20 min (includes marinating time)
- Active: 20 min
Ingredients
2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled
Directions
- Preheat the oven to 425 degrees F.
- Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
- Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
- Halve the roasted radishes and put them in a large bowl. Add the cooked lentils, almonds and dressing and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
- Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.