Our first recipe of 2023! One of our goals is to cook more this year and we can already tell this salad is going into regular rotation. Its easy enough to throw together for lunch and customize with whatever you have in your fridge. Plus the leftovers are even better the next day with a fried egg and avocado.
Lentil Salad with Radicchio, Cauliflower and Caramelized Onions
1 cup dried French lentils
2 bay leaves
1 medium size yellow onion sliced into thin half-moons
1 medium size cauliflower chopped into small florets
1 large head of radicchio chopped into bite size pieces and soaked in cold water for 10 minutes then dried.
1 packet (7oz) of feta cheese, chopped or crumbled
1 handful of cilantro, roughly chopped
1 handful of dill, roughly chopped
1 lemon juiced
3 tablespoons champagne vineagar
Extra Virgin Olive Oil
Step 1. Bring a large pot of salted water to boil and add lentils and bay leaves. Reduce the heat to medium low and simmer until lentils are tender, 20-30 minutes. Drain the lentils, remove the bay leaves and return the lentils to the pot. Drizzle with a little olive oil and set aside.
Step 2. Pour a generous 3T olive oil into a large skillet over medium heat and add onions with a large pinch of salt and freshly ground pepper. Cook until onions turn golden and begin to caramelize.
Step 3. Add cauliflower to the pan with onions. Stir to combine then let cauliflower cook until golden, stirring as needed. Check for doneness - around 10 minutes.
Step 4. In a large mixing bowl, drizzle champagne vinegar over the radicchio. Let sit for a few minutes. Add lentils, onions, cauliflower, feta, herbs (saving a few for serving) mix to combine. Add another drizzle of olive oil, a squeeze of lemon, flaky salt and freshly ground pepper. Et Voila! Serve with Lorenza and enjoy.