The Big Cheese (Book)

Goat cheese and lentil salad
Tuesday, October 16, 2007

Vegetarian recipes from recently released cookbooks:

"Laura Werlin's Cheese Essentials," by Laura Werlin (Stewart, Tabori and Chang, 2007)

This is more of a guide to cheese than a cookbook, but if you're a vegetarian and love cheese as a protein and calcium source, you're in luck. Sorry, vegans. From the freshest mozzarella to the strongest Muenster, the world's cheeses are presented in all their smelly glory. Werlin provides a pantry full of charts and helpful tips for choosing, storing and eating.

-- Evelyn Shih


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Goat cheese and lentil salad

* 1 cup dried lentils
* 1 large clove garlic, peeled
* 2 tablespoons plus 2 teaspoons red wine vinegar
* 2 teaspoons balsamic vinegar
* 1½ teaspoons Dijon mustard
* 2 tablespoons chopped fresh dill plus whole sprigs for garnish
* ¼ teaspoon kosher salt
* Freshly ground pepper
* 3 tablespoons plus 2 teaspoons extra-virgin olive oil
* 4 scallions, finely chopped
* 1 medium carrot, peeled and cut into ޭinch dice
* 1 large stalk celery, cut into ޭinch dice
* 1 cup peeled, finely diced English cucumber
* 1 whole Haystack Peak cheese, about 8 ounces (or other soft-ripened goat cheese, preferably with ash)

Fill a 2-quart saucepan about halfway with water. Add the lentils and garlic. Bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 15 to 20 minutes, then drain. Remove and discard the garlic and let cool.

In a small bowl, whisk together the vinegars, mustard, dill, salt and pepper. Slowly add the oil in a steady stream, whisking constantly to emulsify the dressing. Set aside.

In a medium-sized bowl, mix the lentils with the scallions, carrots, celery and cucumber. Add the dressing and mix gently. Add a little salt, then taste and adjust the seasoning if necessary. Let sit for at least 15 minutes and preferably up to 1 hour at room temperature.

Cut the cheese into eight triangular pieces, about 1 ounce each.

Put about ¼ cup lentils on each of eight salad plates. Lay a piece of cheese on the side of the salad but touching the beans. Garnish each with a dill sprig.

Servings: 8.

Copyright © 2007 North Jersey Media Group Inc.