Memorial Day Salad


Poet, Renaissance Man and Chef, Corey Pressman was here to make a memorable salad with a poem. Click here for more information about Corey. Click here for Corey's Poem Tra' read today.

Lentils and Gorgonzola Salad

For the lentils:

  • 1 small red onion, very thinly sliced
  • 1 tbsp good quality red wine vinegar
  • 1 1/3 cup of lentils (castelluccio or puy work nice, but any will do)
  • 3 tbsp olive oil
  • 1 garlic clove, crushed
  • 3 tbsp chopped or parsley
  • 3 tbsp chopped chives
  • 3+ tbsp chopped dill
  • 3 oz mild gorgonzola, broken into rough chunks

For the oven-dried tomatoes:

  • 5 plum tomatoes
  • ~8 thyme sprigs
  • 1 tbsp olive oil
  • 2 tbsp thick balsamic vinegar


  • First make the tomatoes. Preheat the oven to 265F. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Throw the thyme sprigs on top and drizzle over the olive oil and balsamic vinegar. Sprinkle with sea salt and roast for 1 1/2 hours or until semi dried. Discard the thyme and allow the tomatoes to cool down slightly.
  • Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens a bit.
  • Place the lentils in a pan of boiling water (the water should come 1 inch or so above the lentils) and cook for 20-30 minutes or until tender. Drain well in a sieve and, while still warm, add to the onion, olive oil, garlic and a grind or three of black pepper. Stir to mix and let cool. Once cool, add the herbs and gently mix together. Taste and adjust seasoning.
  • To serve, pile up the lentils on a large plate or bowl, folding in the cheese and tomatoes as you build a pile. Drizzle on the beautiful sweet tomato cooking juices on top and serve.