Ingredients
Method
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
Note
Related
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