Lentil and Quartirolo Salad
- Gluten Free
- Vegetarian
- Difficulty: Very easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 2
- Cost: Low
PRESENTATION
Imagine a fresh, bright lentil salad inspired by the beautiful landscapes of Northern Italy. Seriously good stuff. This dish combines hearty lentils, baby spinach, rocket, and crunchy pumpkin seeds with creamy Quartirolo cheese. And here's the thing: lentils are the star here, adding a protein boost and a tender texture that absorbs the tangy vinaigrette perfectly. Drizzle that dressing just before serving to keep everything crisp and moist—making each bite feel fresh and satisfying. The pumpkin seeds add an unexpected crunch, keeping things interesting and great. Really.
In regions like Lombardy, you know, you'll often find a Mediterranean twist with the addition of tomatoes and spring onions, giving this lentil and cheese salad a coastal café vibe. And look, this flexibility is what makes the lentil salad recipe so so appealing—it's easy to tweak and travels well. Pack it for lunch, keeping the dressing in a jar until you are ready to eat. This way, the greens stay crispy and the flavors really pop. Can't go wrong.
The combination of Quartirolo cheese and lentils is a unique match, creating a tangy, filling meal that's a little special. Feel free to toss in some extra nuts or your favorite greens, crafting a healthy lentil salad that's perfect for any day. There's something about how the Italian countryside's heart shines through in these ingredients—it’s light, a touch earthy, and elevates a simple lunch to something memorable. For real.
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INGREDIENTS
- Quartirolo Lombardo cheese 7 oz (200 g)
- Spinach 3.3 cups (100 g)
- Arugula 4 cups (100 g)
- Walnut kernels 10
- Pumpkin seeds 1.7 tsp (5 g) - natural
- Rosemary to taste
- Sage to taste
- Dried chili pepper 1
- Extra virgin olive oil to taste
- Black pepper to taste
- For the Lentils
- Precooked lentils ½ cup (100 g)
- Parsley to taste
- Lemon peel to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- For the Balsamic Vinaigrette
- Extra virgin olive oil 1 ¼ tbsp (20 g)
- Balsamic vinegar to taste
- Fine salt to taste
How to prepare Lentil and Quartirolo Salad
To prepare the lentil and quartirolo salad, start by flavoring the pre-cooked lentils. In a saucepan where you have heated oil and garlic, pour the drained lentils 1. Then add the grated lemon zest, salt and let it simmer on low heat for 5-10 minutes 2. At the end of cooking, turn off the heat and add the finely chopped parsley 3,
remove the garlic and let cool 4. Meanwhile, finely chop sage and rosemary 5 and slice the quartirolo into half-inch slices 6.
Return to the stove, heat a non-stick pan with a drop of oil, scent the bottom with the mix of chopped herbs and a crumbled chili pepper 7. Next, add the cheese slices 8 and cook them over high heat for a couple of moments on one side and then on the other 9.
At the end of cooking, both sides will be slightly melted but firm 10. While the cheese cools, prepare the balsamic vinaigrette. In a bowl, pour the oil and a bit of balsamic vinegar 11. Add salt 12
and emulsify everything with a fork 13. Move on to the composition. In a bowl, pour the baby spinach and arugula 14, garnish with some lentils 15,
garnish with walnut kernels and pumpkin seeds 16. Then place some quartirolo slices on top 17 and finally garnish with the vinaigrette and complete your salad, quartirolo and lentils with a pinch of pepper: enjoy your meal 18!