Lentil, Gorgonzola and Witlof Salad
Salad
Ingredients
1/2 cup (100g) french-style green lentils
3/4 cup (75g) walnuts
1/2 cup (125ml) sherry or red wine vinegar
1/2 cup (125ml) extra virgin olive oil
1 radicchio (150g), leaves separated
2 witlof (belgian endive) (250g), leaves separated
180 gram grape tomatoes, halved if large
1 cup loosely packed fresh flat-leaf parsley leaves
120 gram gorgonzola or other soft blue cheese
Description
Deliciously bright and colourful lentil, gorgonzola and witlof salad.
Directions
Cook lentils in a medium saucepan of boiling water 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well.
Meanwhile, stir nuts in a small frying pan over medium heat until toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely.
Whisk vinegar and oil in a large serving bowl; season to taste. Add radicchio, witlof, tomatoes, parsley and lentils; toss gently to combine
Serve salad topped with nuts and crumbled gorgonzola.
Notes
To save time, you can use canned brown lentils instead of the french-style green lentils.