Lentil Salad with Quartirolo Cheese, Walnuts, and Balsamic Vinaigrette

Lentil and Quartirolo Salad

This delightful salad combines the earthy richness of lentils with the delicate creaminess of Quartirolo cheese, creating a fresh and vibrant dish perfect for a light lunch or as a side for your dinner gatherings. The crispness of arugula and spinach, paired with the crunch of walnuts and pumpkin seeds, adds layers of texture and flavor, while the hint of rosemary, sage, and the zesty lemon peel elevate this salad into a true culinary delight.

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Category: Salad
Servings: 2

Ingredients

Instructions

1. Prepare the Lentils:
   Start by infusing the pre-cooked lentils with a burst of flavor. In a small saucepan, heat some olive oil with a clove of garlic. Once the oil is fragrant, add the drained lentils to the pan, stirring well. Add grated lemon zest and a pinch of salt. Let them simmer gently over low heat for 5-10 minutes, allowing the flavors to meld. Once done, remove the garlic and stir in finely chopped parsley. Set the lentils aside to cool.

2. Herb Infusion for the Cheese:
   While the lentils are cooling, finely chop fresh rosemary and sage. In a non-stick skillet, heat a small drizzle of olive oil. Add the chopped herbs and a crumbled dried chili pepper for a bit of heat. Toss them in the hot oil for a minute until fragrant. Quickly add the slices of Quartirolo cheese to the pan. Let each side lightly brown and soften. The cheese should be golden but still maintain its shape. Set the cheese aside to cool slightly.

3. Prepare the Balsamic Vinaigrette:
   In a small bowl, combine olive oil and balsamic vinegar. Season with salt and black pepper to taste, then whisk until the mixture emulsifies into a smooth vinaigrette. Set aside.

4. Assemble the Salad:
   In a large bowl, combine the fresh spinach and arugula. Add a generous scoop of lentils and toss gently. Sprinkle the salad with walnuts and pumpkin seeds for crunch. Lay the warm slices of Quartirolo cheese over the top.

5. Dress and Serve:
   Drizzle the balsamic vinaigrette over the salad, then give it a final toss to ensure all the ingredients are coated. Garnish with additional lemon zest if desired and serve immediately.

Tips and Variations:

• Cheese Substitute: If Quartirolo isn’t available, you can substitute with other creamy Italian cheeses like ricotta or a soft goat cheese.
• Vegan Version: For a plant-based option, swap the cheese for a dairy-free alternative like cashew cheese, or skip it entirely for a lighter version.
• Flavor Boosters: If you prefer a more intense flavor, add a few finely chopped sun-dried tomatoes or a sprinkle of parmesan on top.

Nutritional Information (per serving):

This Lentil and Quartirolo Salad is not only a feast for the eyes but also packs a nutritional punch with its blend of protein-rich lentils, healthy fats from the seeds and walnuts, and the fragrant herbs and cheese that make each bite more satisfying than the last. Perfect for any time you want a quick, healthy meal that’s full of vibrant flavors.