FRENCH GREEN LENTILS, or lentilles du Puy, are the lentils of choice for this simple combination because they hold their shape so well. Likewise, pearl onions are the best variety to use because of their shape. But for some reason, pearl onions are not readily available except during the holiday season, when you are expected to serve them creamed. This dish looks pretty with whole pearl onions, but you can easily substitute white boiling onions (cut into quarters or eighths if large). Serve with a sauvignon blanc and some crusty French bread, and imagine that you are enjoying lunch in a Parisian bistro.
SERVES: 4 TO 6
INGREDIENTS:
- 1 pound pearl onions
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1½ cups dried French green lentils, rinsed and picked over
- 2 tablespoons plus 1 teaspoon balsamic vinegar
- 4 ounces mild fresh goat cheese, such as Montrachet, crumbled (about 1 cup)
- Salt and freshly ground black pepper
- 8 to 10 cups torn frisée
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a 9 × 13-inch baking dish.
- Combine the onions, 2 tablespoons of the oil, and thyme in the baking dish. Toss to coat and arrange in a single layer.
- Roast for 20 to 30 minutes, until the onions are lightly browned, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, boil the lentils in plenty of salted water until tender but not mushy, about 25 minutes. Drain and transfer to a large bowl.
- Gently mix the roasted onions into the lentils. Add 2 tablespoons of the vinegar, the goat cheese, and salt and pepper to taste. Toss gently to mix.
- Toss the frisée with the remaining 1 tablespoon oil and 1 teaspoon vinegar.
- To serve, arrange the greens on individual dinner plates or on a large serving platter and spoon the lentil and onion mixture on top.
