Happy Friday! It seems like a while since I’ve posted here. I missed the last Cook the Book Fridays post, not because I didn’t make the recipe, but rather I just didn’t get to writing it. I will be doing a double post today to make up for it.
This week’s recipe was Lentil Salad with Goat Cheese and Walnuts. First, a confession: I am not drawn to lentil salads. I do not get them at restaurants or salad bars, and I would not have made this recipe if not for CtBF. It’s not that I don’t like lentils, I just tend to pick other things instead.
To make Lentil Salad with Goat Cheese and Walnuts, the lentils are cooked with a bay leaf and fresh thyme. I liked that carrots, red onion, and celery were added in the last 5 – 10 minutes; it left the veggies with a little bite. While warm, the drained lentils are tossed with a vinaigrette. After cooling to room temperature, parsley, nuts (I used pecans instead of walnuts), and goat cheese are added to the mix.
This salad exceeded my expectations and was wonderful! The combination of flavors and textures was perfect. I especially loved the bites with a burst of cool, creamy goat cheese. This is the perfect example of why I enjoy participating in Cook the Book Fridays. There are always good surprises!
A few weeks ago we made Hummus. I enjoy homemade hummus and yet I rarely make it. I wonder why? It’s so easy and so much better than store bought. This recipe was an excellent one, and I loved the ideas for garnishing the bowl for serving.
I made this Hummus over Memorial Day Weekend. It was intended to go on a picnic lunch with us, but the picnic never happened. Instead we ate it for lunch in the back yard on a lovely, sunny day. It was perfect!