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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources