Lentil Salad with Blue Valdeon Cheese Spanish Recipe

Lentil Salad With Blue Valdeon Cheese Spanish Recipe

Ingredients

For the SALAD

• 1 cup dried French green lentils
• ½ onion
• ½ head of garlic, papery outer skin removed
• 1 bay leaf
• 2 tablespoons Spanish extra-virgin olive oil
• 1 teaspoon salt
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ½ cup diced, seeded plum tomatoes
• 1 shallot, diced

For the DRESSING

• 3 tablespoons Spanish extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons sea salt
• 2 tablespoons chopped chives
• 2 ounces valdeon (Spanish blue cheese from Castilla y Leon), crumbled

Method

1. Prepare the salad: Put the lentils, onion, garlic, bay leaf, olive oil, salt, and 4 cups water in a medium-deep pot and bring to a boil over medium-high heat
2. Reduce the heat to a simmer and cook the lentils until tender, about 20 minutes
3. Strain the lentils, reserving the cooking liquid
4. Pour a little of the liquid over the lentils to prevent them from drying out
5. Discard the onion, garlic, and bay leaf
6. Return the remaining cooking liquid to the pot and bring to a boil over medium-high heat
7. Boil until it has reduced to ½ cup, about 20 minutes
8. Set the reduced liquid aside to cool
9. Put the lentils, peppers, tomatoes, and shallot into a mixing bowl
10. Prepare the dressing: Whisk the olive oil, vinegar, salt, and reduced lentil cooking liquid together in a separate mixing bowl
11. Pour the dressing over the salad, sprinkle with chives, and mix well
12. Divide the salad among 4 bowls and garnish with the cheese

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