Ottolenghi: The Cookbook
Puy Lentils with Sour Cherries, Bacon and Gorgonzola
Page 81
| Course Type: Salads
View photos (2)Tags: bacon blue cheese cashews nuts salad lentils dried cranberries puy lentils experimental ingredients added potentially vegetarian forgotten fruits and vegetables lentil salad
Recipe Reviews
friederike from Berlin,
Were you surprised? I was. Actually, I was afraid we were having to order pizza tonight. We didn't; we decided to serve it next time we were having a dinner party. It looks great, it sounds daring, and it is actually quite delicious.
The basis of this salad are the lentils (this one time green lentils for us, unfortunately), and the combination of lentils, spinach, dried sour cherries (we used dried cranberries, delicious!) and red wine vinegar is marvellous! The bacon and the gorgonzola add an extra dimension, once in a while; but this is where you need to become careful, as you can better use slightly less bacon and gorgonzola as instructed. Also, check the amount of salt you add to the lentils, and tear the bacon and gorgonzola into small pieces.
Edited 2 April 2011 to add:
We have since made this salad on two different occasions, both times while having a party - people really enjoyed the salad. I have the idea that if you prepare it a couple of hours in advance and also add the spinach, the different flavours mellow down a bit - a good thing in this case :)
Edited 10 May 2011 to add:
For a vegetarian edition, substitute the bacon for salted cashew (or other) nuts. Or do what I do when there are several guests of whom at least one vegetarian: offer both seperately on small plates, right next to the salad.
(edited 4th April 2013) (0) comment (2) useful
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