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 265°F. 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 1½ 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.