This combination of warm potatoes and lentils, tossed with soft, creamy goat cheese and a tangy dressing, is utterly delicious. Perry warns against overcooking the lentils, which can ruin the texture; he also suggests topping the dish with a runny poached egg to add to the salad's richness.
More Potato Salads
1 1/4 cups French green lentils (9 ounces), rinsed and drained
2 Yukon Gold potatoes (about 14 ounces), peeled and cut into 1/2-inch dice
3 scallions, thinly sliced
2 medium tomatoes, seeded and finely diced
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper
8 ounces fresh goat cheese, crumbled (1 3/4 cup)
How to Make It
In a large saucepan, cover the lentils with cold water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 18 minutes. Drain the lentils well and transfer to a large bowl.
Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils. Add the scallions, tomatoes, parsley, mint, garlic, olive oil and lemon juice, season with salt and pepper and toss. Spoon the lentil salad onto plates and top with the goat cheese. Serve at once.
The cooked lentils and potatoes can be refrigerated overnight. Bring to room temperature before serving.
Though lentils are earthy, the tangy dressing and goat cheese are natural partners for Sémillon's lemony, zesty flavors.
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