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SAVORY

Caroline Chambers’ Lentil Bruschetta with Pickled Shallot Vinaigrette

Some nights, all I really want to eat for dinner is some delicious bread. I. Love. Bread! (Proclaimed in Oprah voice.) White bread with mayo and sliced ripe tomato is unbeatable in the summer, but in the winter months, I love a legume bruschetta like this one. It’s salty (Parm!), sweet (dates!), crunchy (celery!), and it’s all held together with a punchy shallot vinaigrette.

Photo by Eva Kolenko

INGREDIENTS

Makes 4 servings
 
1 small shallot
 
1 lemon
 
1 tablespoon apple cider vinegar
 
1 teaspoon honey
 
1½ cup extra-virgin olive oil
 
4 celery stalks
 
8 dates
 
1 cup fresh parsley
 
2 (14.5-ounce) cans lentils
 
2 ounces Parmesan cheese
 
8 slices of good sourdough bread
 
¼ cup toasted almonds (or any nut you like)
 
8 ounces ricotta cheese
 

METHOD

Mince the shallot and transfer it to a large serving bowl. Squeeze the juice from the lemon over top and add the vinegar and honey. Let sit for at least 10 minutes (or cover and refrigerate for up to 24 hours before using). Whisk in ¼ cup of the olive oil.

Trim and thinly slice the celery, then add it to the bowl with the dressing. Remove the pits from the dates and chop into small pieces (don’t worry if they stick together), then add them to the bowl. Finely chop the parsley and throw it into the bowl. Drain and rinse the lentils, then add them to the bowl. Use a vegetable peeler to shave the Parm directly into the bowl. Toss to combine well and set aside to marinate while you toast the bread.

Warm the remaining ¼ cup olive oil in a large skillet over medium-high heat. When it shimmers, add the bread, working in batches as needed, and cook until golden brown all over, 2 to 3 minutes per side. Meanwhile, chop the almonds.

Divide the bread among four plates, spread some ricotta over each slice, and top with several spoonfuls of the lentil mixture. Sprinkle the chopped almonds over top and enjoy immediately.

TIP: The bruschetta only gets better as it sits, but I wouldn’t push it past 5 days.

SWAP: Try using any white bean in place of the lentils, fennel in place of the celery, or whipped feta in place of the ricotta.

BULK IT UP: Try mixing in several cups of thinly sliced massaged kale for a big, delicious salad. Just add more EVOO and lemon juice to dress it.

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