Puy Lentils with Gorgonzola
I always think of this as a very grown up salad; the kind of strong, adult tastes that perfectly suit a large platter to be shared amongst friend along with a glass or two of crisp white wine on a sunny afternoon in the garden. Of course you could also make it to place in a Tupperware box for your lunch on a drizzly Wednesday in February and it would still be delicious!
I’m not really advising quantities with this recipe as I like to approach it in a more haphazard way, plus, truthfully nothing bad will come of slightly more or less of any of the ingredients. You’ll need the following though:
Puy Lentils (I’m a BIG fan of the ready cooked variety that are microwaved in their pouches but if you want to be old-school about things just cook your lentils as per the instructions on their packet)
Red Wine Vinegar
Slice your red onion and then soak them in 3 tablespoons of vinegar, leaving them to stand for at least 15 minutes. I don’t pretend to understand the science of this but the vinegar softens the onions, giving them a translucent sheen and making them sweet even when raw.
Chop your tomatoes and herbs and mix in with your puy lentils and gorgonzola.
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