LENTIL-GOAT CHEESE SALAD

Source: The original model for Robert Uomini's salad came from Alice Waters's Chez Panisse Menu Cookbook. He uses green lentils (also called French or Le Puy), but regular (brown) lentils work, too. If cooking lentils up to 2 days ahead, pour into bowl and season; cover and chill. When cool, add toppings, cover, and transport chilled.

2 cups (1 lb.) dried lentils (see notes)
1 cup finely chopped onion
1 cup diced (1/4 in.) peeled carrot
1/2 cup diced (1/4 in.) celery
4 teaspoons minced garlic
About 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2/3 cup fresh chevre (goat) cheese, crumbled
1/3 cup thinly sliced green onions (including tops)
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil leaves
Pepper

Sort lentils and discard debris. Rinse, drain, and put in a 4- to 5-quart pan. Add onion, carrot, celery, garlic, 1/2 teaspoon salt, and 1 quart water. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite, about 30 minutes.

Drain liquid from lentil mixture and save. Pour lentil mixture into a bowl and stir in oil and vinegar. Let stand until cool, 45 to 50 minutes; stir occasionally. Add reserved cooking liquid, and mix.

Arrange the cheese, onions, parsley, and basil in decorative bands on lentils.

To serve, mix and season to taste with salt and pepper.

Servings: 8