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The Milk Street Cookbook - Sillo

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Aromatic lentils with crunchy walnuts, a savory dressing and pungent gorgonzola cheese
Milk Street Bowtie Lentil Salad with Gorgonzola

Lentil Salad with Gorgonzola

1 hour and 10 minutes

Lentil Salad with Gorgonzola

Free

Simmering the cooking liquid with vegetables and aromatics before adding the lentils infused the dish with plenty of flavor and kept the lentils from turning mushy. A whole head of garlic, cooked with the lentils, flavors and thickens the dressing. Pungent Gorgonzola cheese gave the salad sharp contrast, while toasted walnuts added crunch.

1/2 cup white balsamic vinegar
2 medium shallots, peeled, halved lengthwise, thinly sliced
Kosher salt
1 garlic head
6 cups water
2 medium carrots, halved crosswise
1 celery rib, halved crosswise
1 tablespoon yellow mustard seeds
6 sprigs fresh thyme
2 bay leaves
1½ cups (10 ounces) French green lentils, sorted and rinsed
1 tablespoon extra-virgin olive oil
2 ounces Gorgonzola cheese, crumbled (about ¾ cup)
1/2 cup chopped fresh parsley
1/2 cup walnuts, toasted and chopped
Ground black pepper
Ingredients
  • ½
  • 2

    medium shallots, peeled, halved lengthwise, thinly sliced

  • Kosher salt

  • 1

    garlic head

  • 6

    cups water

  • 2

    medium carrots, halved crosswise

  • 1

    celery rib, halved crosswise

  • 1

    tablespoon yellow mustard seeds

  • 6

    sprigs fresh thyme

  • 2

    bay leaves

  • cups (10 ounces) French green lentils, sorted and rinsed

  • 1
  • 2

    ounces Gorgonzola cheese, crumbled (about ¾ cup)

  • ½

    cup chopped fresh parsley

  • ½

    cup walnuts, toasted and chopped

  • Ground black pepper

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Comments
  • Howard C.

    Why WHITE balsamic vinegar?

    0 votes
    1 comments
    • Michele R.

      Hi Howard, I think the recipe author specifying white balsamic may be for two reasons. It is a little less sweet and syrupy than dark balsamic so offers a bit of difference in flavor here. But also, the lighter, golden'ish color of it in this dish will 'play better with others' than the dark balsamic which may make colors more muddy in this.

      0 votes
      0 comments
  • Michele R.

    It was the combo of blue cheese and walnuts in this dish that drew me in. Delicious outcome made as written but using a domestic blue in place of the gorgonzola. (A Rogue Creamery Oregon Blue I had on hand.) Handsome presentation in serving bowl or platter on buffet table or 'family style' meal presentation. Since served room temp it makes a good "take along' dish. Only change I may make next time is to maybe eliminate the mustard seeds from the lentil simmer broth. Like mustard seeds for texture and flavor but a little odd simmered all that time and then 'stray' in the drained lentils. I may try mustard seeds adding into the vinaigrette instead.

    0 votes
    0 comments
  • Kimberly H.

    I made this with small brown lentils. It worked out well. After the broth was simmered, I cooked the lentils for the same time the recipe called for. To be honest this is my first time cooking with lentils, so I can’t say if the size of my brown lentils is what made it a success. Altogether, it was really yummy. I’m looking forward to having it for leftovers.

    0 votes
    0 comments
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Lentil Salad with Gorgonzola

Get Ready to Cook

6

Servings

1 hour and 10 minutes

Tip

Don’t use brown lentils here. They are larger and have a different cooking time than peppery green lentils. Green lentils are also sold as lentils du Puy.

Ingredients
  • ½
  • 2

    medium shallots, peeled, halved lengthwise, thinly sliced

  • Kosher salt

  • 1

    garlic head

  • 6

    cups water

  • 2

    medium carrots, halved crosswise

  • 1

    celery rib, halved crosswise

  • 1

    tablespoon yellow mustard seeds

  • 6

    sprigs fresh thyme

  • 2

    bay leaves

  • cups (10 ounces) French green lentils, sorted and rinsed

  • 1
  • 2

    ounces Gorgonzola cheese, crumbled (about ¾ cup)

  • ½

    cup chopped fresh parsley

  • ½

    cup walnuts, toasted and chopped

  • Ground black pepper

Step 1 of 3

Combine spices in water and boil

½
cup white balsamic vinegar
2
medium shallots, peeled, halved lengthwise, thinly sliced
1
teaspoon kosher salt
1
garlic head
6
cups water
2
medium carrots, halved crosswise
1
celery rib, halved crosswise
1
tablespoon yellow mustard seeds
6
sprigs fresh thyme
2
bay leaves

In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt. Let sit for 10 minutes.


Meanwhile, cut off and discard the top third of the garlic head, leaving the head intact. In a 2-quart saucepan over medium-high, combine the garlic, water, carrots, celery, mustard seeds, thyme, bay leaves and 1 teaspoon salt. Bring to boil, then cover, reduce heat to low and simmer for 30 minutes. Remove and discard the carrot, celery, bay and thyme.

Step 2 of 3

Add the lentils and cook

cups (10 ounces) French green lentils, sorted and rinsed

Return the pot to medium-high and stir in the lentils. Return to a boil, then cover and reduce heat to low. Simmer until the lentils are tender but still hold their shape, 30 to 35 minutes. Remove the garlic and set aside.


Drain the lentils, reserving the liquid, and transfer to a large bowl. Stir in the vinegar-shallot mixture and let cool to room temperature.

Step 3 of 3

Combine the garlic mixture with the lentils and serve

½
cup reserved cooking water
½
teaspoon kosher salt
1
tablespoon extra-virgin olive oil
2
ounces Gorgonzola cheese, crumbled (about ¾ cup)
½
cup chopped fresh parsley
½
cup walnuts, toasted and chopped

Squeeze the pulp from the garlic into a bowl and mash with a fork. Stir in ¼ cup of the reserved cooking water, the oil and ½ teaspoon salt.


Stir the garlic mixture, half of the cheese, the parsley and half the walnuts into the lentils. Taste and season with salt and pepper. Transfer to a platter and top with the remaining cheese and walnuts.

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Lentil Salad with Gorgonzola

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