Main course
Winter salad with lentils, chicory shoots and Zucchi 100% Italian Sustainable Extra Virgin Olive Oil
4
people
30 minutes
(cooking time)
10 minutes + 1 hour standing time
(total time)
Difficulty
Easy
Ingredients
Chicory Shoots | 400 g |
Mignon Lentils | 200 g |
Oranges | 2 |
Walnuts | 8 |
“Caprini” Small Goats Milk Cheeses | 2 |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
MODENA BALSAMIC VINEGAR IGP | |
Garlic | 1 clove |
Bay | 1 leaf |
Salt and Pepper | to taste |
Instructions
Separate the chicory shoots from the base and cut them in half and then into thin strips.
Place the cut shoots in a bowl and cover with iced water for about an hour to curl them and reduce their bitterness.
In the meantime, rinse the lentils in cold water. Transfer to a saucepan with about 1 litre of cold water.
If you wish to enhance the flavour of the lentils, add a bay leaf.
Bring to the boil, cover and continue cooking over a low heat for about 30 minutes or the time stated on the pack.
When cooked, add salt to the lentils and leave to cool until just warm.
Prepare the dressing. Place the oil, the vinegar and a peeled, crushed garlic clove in a bowl then mix until smooth with a fork.
Transfer the lentils to individual bowls. Drain the chicory shoots and arrange them on top of the lentils.
Peel the oranges down to the flesh with a small knife and form segments, arranging them on top of the shoots.
Complete with the goat’s cheese, sliced into rounds, and the crushed walnuts.
Dress with the dressing prepared and salt and pepper, and serve.
Place the cut shoots in a bowl and cover with iced water for about an hour to curl them and reduce their bitterness.
In the meantime, rinse the lentils in cold water. Transfer to a saucepan with about 1 litre of cold water.
If you wish to enhance the flavour of the lentils, add a bay leaf.
Bring to the boil, cover and continue cooking over a low heat for about 30 minutes or the time stated on the pack.
When cooked, add salt to the lentils and leave to cool until just warm.
Prepare the dressing. Place the oil, the vinegar and a peeled, crushed garlic clove in a bowl then mix until smooth with a fork.
Transfer the lentils to individual bowls. Drain the chicory shoots and arrange them on top of the lentils.
Peel the oranges down to the flesh with a small knife and form segments, arranging them on top of the shoots.
Complete with the goat’s cheese, sliced into rounds, and the crushed walnuts.
Dress with the dressing prepared and salt and pepper, and serve.
