Recipe: Radicchio, Beluga Lentil & Pear Salad
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06 September 2011
Organic bitter purple ‘greens’ teamed with sweet, juicy pear
Radicchio is a member of the chicory family. It’s a great source vitamin C, carotenes and calcium, not to mention that it’s regal colour makes it a visual delight on the table.
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Radicchio has a reputation for being very bitter but young heads can actually be surprisingly mild: choose small, tight heads and use within two weeks of purchase. Their pleasant tartness makes a perfect partner of sweet accents like balsamic vinegar, currants and, in this case, the last pears of the season. Enjoy!
Ingredients (serves 4 as a side)
½ cup beluga lentils
2 Tbsp Meyer lemon juice
2 Tbsp walnut oil
2 small Bosc pears, cored and cut into 8 pieces
1 small radicchio, outer leaves discarded, others separated and larger ones torn
1 cup delicate parsley leaves
½ cup mint leaves
sea salt
freshly ground black pepper
Method
1. Soak lentils in enough water to cover for 30 minutes. Drain, place in a small saucepan and cover with 1 L water. Bring to the boil and simmer for about 18 minutes, until tender but not mushy. Drain, rinse with cold water and drain again very well.
2. Combine lemon juice, walnut oil and pear in a large salad bowl. Add lentils, season well and toss the radicchio, parsley and mint through. Serve with plenty of cracked pepper on top.