Burrata with Lentils and Basil Vinaigrette

• porciones: 6 servings
• tiempo total: 60 minutes

Ingredientes

1 1/2 cups dried lentils de puy or other small green lentils

1 tablespoon olive oil

2 medium zucchinis (about 6 ounces each), diced

1 small or 1/2 medium onion, diced

Leaves from 3 fresh sprigs thyme

2 small or 1 large garlic cloves, minced

Salt and freshly ground black pepper

1 1/4 cups fresh basil leaves

2 teaspoons smooth Dijon mustard, plus more to taste

1 tablespoon plus 2 teaspoons red or white wine vinegar

6 tablespoons olive oil

Salt and freshly ground black pepper

2 large balls of burrata (or 4 smaller ones), at room temperature (see Note up top)

Sea salt and more black pepper

A few small basil leaves for garnish

Instrucciones

Cook lentils: Pick over and rinse lentils. Place them in a medium saucepan and cover with 3 inches of cold water, seasoned well with salt. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender - they usually take about 45 minutes for me (Jenn). Drain and set aside.

Meanwhile, make vinaigrette: Blend basil, mustard and vinegar together in a food processor. With machine running, drizzle in olive oil in a thin stream. Season well with salt and black pepper. You’ll need to scrape the machine down a few times to get all of the leaves minced. No food processor? Very finely mince leaves on a cutting board with a sharp knife. Place in medium bowl and whisk with mustard and vinegar. Drizzle in olive oil in a thin stream, whisking the whole time. Season well with salt and pepper.

In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add zucchini, onion, thyme, salt and pepper and cooking, stirring frequently, until softened and just barely picking up color, about 9 minutes. Add garlic and cook 1 minute more. Add cooked lentils back to pan and stir to mix and re-warm; you can add a splash of water if they’re sticking. Adjust seasonings to taste.

Assemble: Transfer lentil-vegetable mixture to a large, wide serving bowl and stir in 2/3 of vinaigrette. Place intact burratas on top and then cut into quarters with a sharp knife so you don’t miss any of the wonderful stuff that spills out. The warmth of the lentils will melt it further. Drizzle with a little extra vinaigrette, a few pinches of sea salt and a couple extra grinds of black pepper. Scatter basil leaves over and dig in.

Notas

Jenn: made this without onions or garlic. It was very tasty but it would likely be far better with the alliums. The original French recipe calls for carrots & celery & I think celery could be great addition. I added carrots & broccolini to add more veggies. I think the dressing should be doubled if adding a bunch of extra veggies.

They recommend that if you are planning to have leftovers that you only mix the dressing/lentils/cheese that you plan to have in one sitting & mix the rest together later.

I bought burrata from Metropolitan Market but lots of commenters said that Trader Joe’s has good burrata.

Always lots of good tips from users at this website so maybe check out the comments at the link