Lentil, gorgonzola and witlof salad

Deliciously bright and colourful lentil, gorgonzola and witlof salad.

  • 30 mins cooking
  • Serves 4
  • Print


  • 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


  • 1
    Cook lentils in a medium saucepan of boiling water 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well.
  • 2
    Meanwhile, stir nuts in a small frying pan over medium heat until toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely.
  • 3
    Whisk vinegar and oil in a large serving bowl; season to taste. Add radicchio, witlof, tomatoes, parsley and lentils; toss gently to combine
  • 4
    Serve salad topped with nuts and crumbled gorgonzola.


To save time, you can use canned brown lentils instead of the french-style green lentils

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