As a kid growing up in the north of England, the only vinegar I knew was a coarse malt vinegar that was splattered on a bag of French fries. These days as a chef, I have dozens of vinegars to choose from to use in salads, sauté dishes and stews.
Vinegar is a byproduct of the fermentation of wines and other alcoholic beverages. Different vinegars are obtained according to the alcohol used: white wine, red wine, sherry, rice wine, cider, champagne, and of course, malt. If the wine is of good quality then you can expect the vinegar obtained to be of good quality, it will have a distinct aroma and perfume and a pronounced flavour.
When used correctly in a salad dressing or vinaigrette, you will enhance the flavour of every ingredient when tossed together. If you want to prepare your own flavoured vinegar to add to your favourite dish or salad dressing, all you have to do is add herbs, spices or fruits to a good quality vinegar.
A couple of the best is a tarragon champagne vinegar used in fish and seafood dishes or mint red wine vinegar used to season sautéed vegetables, but especially zucchini.
Today’s’ recipe is a nutritious lentil salad with sundried tomatoes and goat cheese. A little balsamic vinegar is all you need in this dish to get a boring legume like lentils up and dancing.
This salad can be made a day or two ahead without the goat cheese. To serve, toss in the crumbled cheese and maybe a sprinkling of chopped parsley and it’s ready.
It is important not to overcook the lentils as the final salad will be mush.
Vinegar is a byproduct of the fermentation of wines and other alcoholic beverages. Different vinegars are obtained according to the alcohol used: white wine, red wine, sherry, rice wine, cider, champagne, and of course, malt. If the wine is of good quality then you can expect the vinegar obtained to be of good quality, it will have a distinct aroma and perfume and a pronounced flavour.
When used correctly in a salad dressing or vinaigrette, you will enhance the flavour of every ingredient when tossed together. If you want to prepare your own flavoured vinegar to add to your favourite dish or salad dressing, all you have to do is add herbs, spices or fruits to a good quality vinegar.
A couple of the best is a tarragon champagne vinegar used in fish and seafood dishes or mint red wine vinegar used to season sautéed vegetables, but especially zucchini.
Today’s’ recipe is a nutritious lentil salad with sundried tomatoes and goat cheese. A little balsamic vinegar is all you need in this dish to get a boring legume like lentils up and dancing.
This salad can be made a day or two ahead without the goat cheese. To serve, toss in the crumbled cheese and maybe a sprinkling of chopped parsley and it’s ready.
It is important not to overcook the lentils as the final salad will be mush.
Winter lentil salad with sun-dried tomatoes and goat cheese
Ingredients:
2 whole cloves
1 white or yellow
onion, peeled and
halved
2 cups uncooked
red or green lentils,
picked over and
well-rinsed
1 clove garlic, thinly sliced
1 bay leaf
1 large Belgian endive,
cored and leaves
separated
1 tbsp balsamic vinegar
1 tbsp walnut oil
6 large sun-dried
tomatoes (dry
packed), minced
1 cup crumbled goat
cheese
¼ cup minced red onion
¼ cup minced celery or
fennel to taste Freshly ground pepper
Method:
- Stick a clove into each half of the onion.Put them in a saucepan with the lentils, sliced garlic, and bay leaf. Add water to cover by 2 inches.
- Cover and bring to a boil over medium-high heat. Turn the heat down to low and let the mixture simmer, covered, until the lentils are tender but not mushy, about 20 minutes.
Check occasionally, adding water a little at a time if it is being absorbed too quickly.
- When the lentils are cooked and the liquid has been absorbed, take the pan off the heat, remove the onion, cloves and bay leaf, then transfer the lentils to a large glass or ceramic bowl and leave them to cool slightly.
- Meanwhile, set out four serving plates and arrange endive leaves in a star pattern around each one.
- In a small bowl, whisk together the balsamic vinegar and walnut oil, and stir into the lentils.
- Toss in the tomatoes, goat cheese red onion and celery or fennel.
- Season with freshly ground pepper, and distribute the salad evenly, spooning it into the center of each of the four serving dishes. Serve warm or at room temperature.
Note: Any goat cheese that crumbles will work in this salad except feta cheese. seems to work well.
- In a small bowl, whisk together the balsamic vinegar and walnut oil, and stir into the lentils.
- Toss in the tomatoes, goat cheese red onion and celery or fennel.
- Season with freshly ground pepper, and distribute the salad evenly, spooning it into the center of each of the four serving dishes. Serve warm or at room temperature.
Note: Any goat cheese that crumbles will work in this salad except feta cheese. seems to work well.
