Herbed Lentil Salad with Seared Radicchio and Glazed Walnuts
Prep time
Total time
This protein-packed recipe is delicious, but time-consuming. Speed things up by cooking the lentils in advance, or, better yet, recruiting a spouse or older child to act as sous-chef! Adapted from Yotam Ottolenghi’s “Lentils and Radicchio with Honey-Glazed Walnuts.” (The In Style/U.S. version doesn’t appear to be online, but you can view the U.K. version here.)
Author: Lee
Serves: 4
Ingredients
1¼ c green lentils
2 bay leaves
¼ c agave nectar, divided
¼ tsp ground turmeric
½ c walnuts, broken into large pieces
2 Tbsp red wine vinegar
½ medium radicchio
cooking spray
⅔ c roughly chopped basil
⅔ c roughly chopped dill
⅔ c roughly chopped parsley
Directions
Preheat oven to 300°F.
Add the lentils and bay leaves to a medium saucepan with 3 cups of water and bring to a boil. Reduce to a simmer and cook 15 minutes, or until lentils are just tender.
While lentils are cooking, place 2 Tbsp agave nectar, turmeric, a pinch of salt, and ½ tsp water in bowl. Mix thoroughly with a fork. Add walnut pieces, toss to coat, and spread on a rimmed baking sheet covered in parchment paper. Bake for 15–20 minutes, stirring once, until walnuts are crunchy and golden brown. (No worries if they’re still a little sticky.)
Drain lentils, discard bay leaves, and return lentils to the saucepan. In a small bowl, whisk together the red wine vinegar, remaining 2 Tbsp of agave nectar, and a pinch of salt until combined. Add to the lentils and stir gently to coat.
Slice radicchio into 8 wedges, leave the core at the bottom intact to hold each wedge together. Coat a skillet with cooking spray and place over high heat until a drop of water dances when dripped onto the pan’s surface. Sear radicchio for one minute on each side, then place in a large bowl.
Add lentils and herbs to radicchio and toss gently. Serve topped with crunchy glazed walnuts.