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Lentil & Radicchio Salad with Walnuts
This is one of my favorite Yotam Ottolenghi recipes. It is truly a meal in a bowl with a richly flavored layered salad resplendent with fresh green herbs and crunchy sweet walnuts and lentils. When I first made this dish, I used manuka honey, which can be found in health food stores. Manuka has a strong, woodsy flavor that colors the whole dish with a unique aroma. However, manuka is expensive and not available at your local grocer, so feel free to substitute with your favorite full flavored honey.
The radicchio’s bitterness offers the right balance to the sweetness of the honey, but if you wish to substitute, try replacing with Belgian endive. Make the effort to find the slate-green Puy lentils. They have a unique peppery flavor and hold their shape during cooking. They are the only lentils to be identified by area of cultivation – grown in the Le Puy region of France.