Insalata di lenticchie, trevisana e carotine
From BBC2 Two Greedy Italians' Gennaro Contaldo
Salad of lentils, radicchio and organic baby carrots.
© Gennaro Contaldo from Gennaro’s Home Cooking
If you like lentils, but want to enjoy them in a lighter way, this salad is ideal. The combination of lentils with the slightly bitter radicchio, flavoursome organic baby carrots and preserved baby onions it is truly delicious. There are some really good baby onions preserved in olive oil in supermarkets or delis. Don’t, however, get the cocktail onions in vinegar as this would spoil the taste of the dish.
- 300 gr organic baby carrots
- 250 gr baby onions preserved in olive oil
- 300 gr small brown lentils
- 2 x radicchio, cleaned & finely chopped
- 2 x garlic cloves, left whole & slightly squashed
- 8 x tbsp white wine vinegar
- 8 x tbsp evo
- salt & pepper, to taste
Approximately 8 servings.
First, cook lentils according to the instructions on the packet. They usually take about 25 / 30 minutes to cook.)
Steam the carrots until tender and leave to cool.
Drain the cooked lentils and allow to cool, then place them in a large salad bowl together with the carrots, radicchio and preserved baby onions. Add salt & pepper to taste, then drizzle with the evo.
Place vinegar and garlic in a small pan, bring to the boil and allow to evaporate leaving approximately one-third of the original amount. Discard the garlic and pour the warm vinegar over the salad and serve immediately.
Image credit: David Loftus