Fromage Blanc, Cherry Tomatoes, Strawberries, Herbs & Spiced Crispy Lentils Salad
Source: Yennifer Prada, Le Savoir Fare
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated in the Foodwise Classroom on July 26, 2025.
Serves 2
INGREDIENTS
2 cups quartered, mixed-variety cherry tomatoes
½ cup quartered Albion strawberries — firm, with a balanced sweet-tart profile
¼ cup fromage blanc spread
¼ cup chiffonade of fresh herbs: lemon basil, chocolate mint & Delfino cilantro
Zest and juice of 1 lemon
To taste: extra virgin olive oil, freshly cracked black pepper, Diamond Crystal kosher salt, and Maldon sea salt
Crispy Lentils
½ cup dry French green lentils
1½ cups water + ½ tablespoon kosher salt
Lentil Spice Mix
½ tsp each: black peppercorns, fennel seeds, garlic flakes
½ tsp each: smoked paprika and kosher salt
¼ tsp cumin seeds
To taste: Aleppo pepper, chili powder, or cayenne (for heat)
½ tbsp avocado oil
PREPARATION
- Cook the Lentils: Rinse the lentils and simmer gently in salted water for 10–15 minutes, until just tender. Drain well.
- Dry the Lentils: Spread the cooked lentils on a clean kitchen towel over a half sheet tray and refrigerate for at least 20 minutes. The drier the lentils, the crispier they’ll become, don’t skip this step.
- Preheat Oven & Toast Spices: Preheat the oven to 425°F with a clean sheet tray inside. Meanwhile, toast the whole spices (peppercorns, fennel, cumin) in a dry pan until fragrant, then grind. Combine with the remaining spice mix ingredients.
- Season & Roast Lentils: Toss chilled lentils with avocado oil first, then the spice blend. Spread them in a single layer on the preheated tray (do not overcrowd) and roast for about 15 minutes, shaking the tray halfway through. Taste before removing from the oven, they’ll continue to crisp as they cool.
- Prepare the Salad: In a mixing bowl, combine tomatoes, strawberries, and chiffonade herbs. Dress with olive oil, lemon juice, zest, salt, and black pepper to taste. Adjust as needed.
- Plate the Dish: Smear the fromage blanc onto the base of a plate or shallow bowl. Add a spoonful of crispy lentils. Layer the tomato-strawberry mixture on top. Finish with more lentils and a touch of Maldon sea salt.
