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Warm lentil & radicchio salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 215g (1 cup) brown lentils
  • 150g thinly sliced pancetta, cut into thin strips
  • 1 tsp caraway seeds
  • 10 green shallots, thinly sliced
  • 1 medium (about 250g) radicchio lettuce, outer leaves discarded, leaves separated, washed, dried, torn into large pieces
  • 80mls (1/3 cup) extra virgin olive oil
  • 40.00 gm water
  • 23.40 gm wholegrain mustard
  • 23.40 gm Dijon mustard
  • Sugar, to taste
Instructions:
  • Rinse the lentils in a sieve under cold running water until clear. Transfer to a saucepan, cover with water, and bring to a boil. Simmer on medium-low heat for 20 minutes, stirring occasionally until tender. Add more water if needed.
  • In a small non-stick frying pan, combine the pancetta, caraway seeds, and half of the green shallots. Cook over medium-low heat, stirring occasionally, until the pancetta is slightly crisp, about 1-2 minutes. Set aside for later use.
  • In a small bowl, combine oil, lemon juice, water, wholegrain mustard, Dijon mustard, salt, pepper, and sugar to taste. Whisk until well blended to create the delicious mustard dressing.
  • 1. Drain the lentils and place them back in the pan. Pour the flavorful mustard dressing over the lentils and gently stir to mix. Add the cooked pancetta, remaining green shallots, and radicchio, then toss gently to combine. Cover and let sit for 2-3 minutes until the radicchio slightly wilts. Serve promptly.

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