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Lentil Salad with Gorgonzola
Milk Street Bowtie Lentil Salad with Gorgonzola

Lentil Salad with Gorgonzola

By Diane Unger

6 Servings

1 hour and 10 minutes

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Green lentils du Puy, also known as French lentils, cook quickly, hold their shape well and do a great job at soaking up flavors in a rich broth or stew. But it can be a bit of a race to develop that flavor before the lentils overcook and become mushy. Our solution: Simmer vegetables and aromatics in advance, then add lentils. To really punch up the flavor we turned to one of our favorite seasoning shortcuts and simmered a whole head of garlic with the herbs until it was mellow and tender; the cloves became soft enough to be mashed and formed the basis of a richly savory dressing. Pungent Gorgonzola cheese gave the salad sharp contrast, while toasted walnuts added crunch.

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6

Servings

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.

1 hour and 10 minutes

1/2 cup white balsamic vinegar
2 medium shallots, peeled, halved lengthwise, thinly sliced
Kosher salt
1 garlic head
2 medium carrots, halved crosswise
1 celery rib, halved crosswise
1 tablespoon yellow mustard seeds
6 sprigs fresh thyme, tied together
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

    cup white balsamic vinegar

  • 2

    medium shallots, peeled, halved lengthwise, thinly sliced

  • Kosher salt

  • 1

    garlic head

  • 2

    medium carrots, halved crosswise

  • 1

    celery rib, halved crosswise

  • 1

    tablespoon yellow mustard seeds

  • 6

    sprigs fresh thyme, tied together

  • 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)

  • ½

    cup chopped fresh parsley

  • ½

    cup walnuts, toasted and chopped

  • Ground black pepper

Directions
  1. 01
    In a liquid measuring cup, combine the vinegar, shallots and ½ teaspoon salt. Set aside. 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, 6 cups water, carrots, celery, mustard seeds, thyme, bay leaves and ½ 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.
  2. 02
    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.
  3. 03
    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 ¼ 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.

Lentil Salad with Gorgonzola

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Reviews
Scott P.
June 9, 2022
Lentil Salad
Excellent recipe with many bold flavors
Howard C.

Why WHITE balsamic vinegar?

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.

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.

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.