Red Lentil Crusted Goat Cheese with Three Lentil Salad and Ruby Red Grapefruit Vinaigrette

Serves: 
6 servings

Chef Tracy O’ Grady, of Willow in Arlington, Va., combines classic French and North Italian influences in her menus.  This salad is a perfect example, combining three types of lentils—red, green and brown, creamy goat cheese, ruby red grapefruit and vegetables for a flavorful accompaniment to any meal, vegetarian or meat.
 

Ingredients

1 cup cooked red lentils, leave al dente and reserve ¼ cup to crust the goat cheese
1 cup brown lentils, cooked
1 cup green lentils, cooked
5 spears broccolini, cooked and roughly chopped
1 head endive, sliced
9 oz. goat cheese, formed into 6 - 2” logs
1/8 cup, plus 3 Tbsp. extra virgin olive oil
1 tbsp. 20-year sherry vinegar
½ ruby red grapefruit, peeled, with supremes removed and remaining juice squeezed into a bowl
1 lime, juiced
Kosher salt, to taste
Cracked black pepper, to taste

Steps

1. Combine three varieties of lentils in a non-reactive bowl, reserving ¼ cup of red lentils to crust the goat cheese.

2. Add broccolini, endive, 2 tbsp. extra virgin olive oil, sherry vinegar, salt and pepper and mix well. Set aside for ½-1 hour to allow the flavors to meld.

3. Place remaining red lentils on shallow tray and roll goat cheese logs in lentils until well coated. Place lentil logs into baking pan.  

4. Combine grapefruit supremes, grapefruit juice, lime juice, and 1/8 cup extra virgin olive oil in non-reactive bowl and whisk until emulsified. Season with salt to taste.

5. Just before serving, heat goat cheese logs for between 3-5 min. in a 350° F oven until warm, but not melting apart.

6. Distribute lentils onto six plates, place goat cheese logs on lentils and drizzle with citrus vinaigrette. Pair with smoked grilled chicken.

Recipe by Chef Tracy O’ Grady, Willow, Arlington, Va. Recipe courtesy of USA Dry Pea & Lentil Association

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources