May
24, 2008
Lentil, Goat Cheese, and Asparagus Salad
A nice, fresh, summery salad.
It would have helped if we had remembered to buy sundried tomatoes (I think I went into sticker shock and mentally blocked them – even though they were on my list I mysteriously crossed them off when we hadn’t really bought them)… though we used some sliced grape tomatoes instead and it was still delicious.
I have to say that tomatoes are growing on me. I used to hate them – with a passion – and would only eat tomato sauce (in moderation) on pizza and in lasagna—don’t you dare get it near my pasta. Sliced tomato on a burger? Ew. I’d wipe the tomato puss off the lettuce before I’d even touch it.
But they’re growing on me… especially the little ones. To Taylor’s surprise, I actually popped a few in my mouth while we were making this. Something that, if you knew me a few years ago, would surprise you too.
Don’t go overboard though – I still don’t like tomatoes contaminating my burgers.
Lentil, Goat Cheese, and Asparagus Salad
Makes 2 servings. Recipe from Not-So-Typical Grub.
Ingredients
4oz green lentils
3oz goat cheese, crumbled
1 Bunch of asparagus
Handful of sundried tomatoes or fresh grape tomatoes, sliced/diced
1 tsp white wine vinegar
1 tsp lemon juice
1 tsp balsamic vinegar
3 tsp sunflower or other oil
Salt and pepper, to tasteDirections
Drain, rinse, and cook the lentils according to the package instructions.Mix the vinegars, oil and lemon juice together. Season to taste.
As the lentils near the end of their cooking time, boil the asparagus for around 3-4 minutes, until just tender. You can also roast the asparagus, drizzled with olive oil and seasoned with salt and pepper, in a 350 degree oven for 7-10 minutes, until tender. Drain the lentils and refresh under cold water. Drain the asparagus as well.
Return the lentils to the pan, and mix with 1/2 of the dressing. Stir in tomatoes. Toss the asparagus in the remaining dressing, and arrange on the plate. Garnish with the goat cheese.
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I’ve been noticing they are growing on me too. I hate tomatoes on my burger but love bruschetta and salsa.
I’ve stopped asking for ‘no tomato’ anytime we happen to get take out too as long as it’s diced up and hidden inside.
Diced tomatoes good. Sliced tomatoes bad.
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Exactly! Though I do have to say that a few too many under-ripe diced tomatoes can ruin a good taco.
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I used to have a mild allergy to toms and it was a bit of a nightmare eating out and being cooked for (esp. at my man’s mom’s). I found this funny website at the time: http://www.tomatoesareevil.com/
I still sometimes get a bit of a rash when I eat them but some things are just too good to pass up: like toast topped with garlicy houmus, halved local, organic (they taste 100 times better) cherry tomatoes (try the yellow and orange pear-shaped varieties too), sea salt and chopped fresh basil. (Or sub the houmus for butter and dob a good goats cheese over the toms – mmmm).
Enjoy your forays into a new world of flavour!
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All of my favorites lumped into one salad- yum!
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it’ll just be a matter of time before you’ll have tomato on your burger… and soon you’ll be craving the perfect caprese salad!
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This recipe sounds delish! Hosting an upcoming bridal shower – this recipe is just the ticket. Thanks! Love the blog, btw.