Full Recipe

Lentil Salad with Blue Cheese and Pears

Lentil-salad

This salad combines a few classic ingredients in a way that I hadn’t done before. I’ve made a salad with lentils as the main component many times and I’ve combined blue cheese with pears and frisée lettuce for another salad, but not put them together till now. It’s quick and easy. Serve this as an entrée or as a light lunch with plenty of crusty bread.

  • Ingredients
  • 1 cup washed Puy lentils
  • 3 cups of water
  • 1 medium onion, finely chopped
  • 1-2 cloves of garlic, crushed
  • Olive oil
  • Sprig of thyme
  • Sprig of parsley
  • 2 bay leaves
  • 2 pears, quartered, cored and finely sliced
  • Frisée lettuce or similar lettuce
  • 1 small red onion, finely chopped
  • 50g blue cheese, preferably Roquefort
  • Salt and pepper
  • Dressing
  • 50g blue cheese, crumbled (preferably Roquefort)
  • 50ml walnut oil
  • 80ml extra virgin olive oil
  • 2 tbsps sherry vinegar
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • Salt and pepper

Heat a little oil in a pot and add the onion. Cook slowly till soft, add the crushed garlic, stir and add the lentils, water, thyme, parsley, bay leaves and salt and pepper.
Cook till the lentils are soft but not mushy – they should take about 25 minutes.

While the lentils are cooking make the dressing. Blend together all the ingredients. Taste and adjust the seasonings if necessary.

Once the lentils are cooked, drain and remove the herbs. Mix in about half the dressing while the lentils are warm.

To assemble the salad, gently mix the lentils with the sliced pears, lettuce and more dressing. Save a few slices of pears and some lettuce to put on top with the crumbled cheese. Drizzle over more dressing (you may decide not to use it all).

Serve at room temperature.