Lentil, gorgonzola and witlof salad
Deliciously bright and colourful lentil, gorgonzola and witlof salad.
- 30 mins cooking
- Serves 4
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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
Method
- 1Cook lentils in a medium saucepan of boiling water 25 minutes or until lentils are tender; drain. Rinse under cold water; drain well.
- 2Meanwhile, stir nuts in a small frying pan over medium heat until toasted lightly. Transfer to a chopping board, cool slightly; chop coarsely.
- 3Whisk vinegar and oil in a large serving bowl; season to taste. Add radicchio, witlof, tomatoes, parsley and lentils; toss gently to combine
- 4Serve salad topped with nuts and crumbled gorgonzola.
Notes
To save time, you can use canned brown lentils instead of the french-style green lentils
