Lentil & Radicchio Salad with Walnuts
Serves: 4
Difficulty: Easy
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.
Radicchio |
- 1 C Puy lentils
- 2 bay leaves
- 5 Tb manuka honey (divided)
- ¼ tsp red pepper flakes
- ½ tsp ground turmeric
- Salt & freshly ground pepper
- 1 tsp water
- 3 Tb red wine vinegar
- ½ C olive oil
- ½ medium radicchio or 2 heads red Belgian endive
- 2 oz pecorino fiore sardo, shaved, or goat cheese
- 2/3 C basil leaves, roughly chopped
- 2/3 C roughly chopped dill
- 2/3 C roughly chopped flat-leaf parsley
Preheat oven
to 300 degree F.
Put lentils
and bay leaves in a medium saucepan; cover with plenty of water. Simmer until
tender, about 15-20 minutes. Drain well, remove bay leaves and return to the
pan.
While
lentils are cooking, prepare the walnuts. In a bowl, combine ¼ C honey, red
pepper flakes, turmeric, and ¼ tsp salt in a small bowl. Mix well, adding just
enough water to create a thick paste.
Half walnuts for the salad |
Walnuts in honey paste |
Whisk
together the vinegar, half the oil, the remaining honey, ¾ tsp salt and some
black pepper until the honey dissolves. Stir into the lentils while they are
still hot; let cool slightly.
Lentils with honey, oil and vinegar |
Add walnuts
to the honey paste and stir until well coated. Spread the walnuts out on a
baking sheet lined with parchment paper and roast in the oven for about 20
minutes, stirring once, until golden and crunchy but still sticky. Remove from
oven and set aside, removing them from the parchment paper as soon as they are
cool enough to touch.
Walnuts after baking 20 minutes |
Pour
remaining oil into a sauté pan and place on high heat. Cut radicchio into 8
wedges, place in hot oil, and sprinkle with a pinch of salt. Cook for 1 minute
on each side, transfer to a large bowl. Add the lentils, walnuts, cheese and
herbs. Stir gently; season to taste.
Serve warm or at room temperature.
Herbs and spices to bring the salad to life! |
This makes a
great entrée salad for lunch or dinner…and fabulous for Meatless Monday.
Enjoy!
Larue
Modified from: Plenty
More by Yotam Ottolenghi
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