Every Day Every Season Lentil Salad

Like I recommend with all recipes, use this as a guide and make it your own based on what you like, what you have on hand and what is in season. Sub tomatoes for the cherries, pine nuts for the hazelnuts, basil for the mint, green onion for the shallot, lemon for the balsamic vinegar, and arugula for the radicchio. In cooler months, try roasted winter squash, walnuts, rosemary, garlic, sherry vinegar, and kale. Also, you may switch the proportions and the size of the cuts for a different type of dish. Go lighter or heavier on the lentils, or use a ton of herbs to mimic a tabouleh of sorts. Add a big bunch of leafy greens like arugula or lettuces to make this a light but satiating dinner salad. I’ve used other legumes and grains instead of the lentils, and like it just as much.

The radicchio is so irresistible grilled, but it’s great without the grill as well.

Serves 4-6 

1/2 cup dry Beluga, Puy or green lentils
2 heads radicchio, quartered with cores intact
2 cups cherries, pitted and halved
¼ cup plus 3 Tablespoons extra virgin olive oil, divided
2 tablespoons pure dark maple syrup
1 tablespoons minced shallot
1 tablespoons balsamic or sherry vinegar
1 teaspoon Dijon mustard
1/3 cup roughly chopped toasted hazelnuts
1/4 cup roughly torn mint and/or parsley leaves
Sea salt + freshly ground black pepper to taste 

Prepare the grill, bringing it to medium-heat and oiling the grill rack. While the grill is preheating, prepare the other ingredients.

Pour the lentils into a small pot and sift through them, removing any debris. Rinse the lentils and drain, then return to the pot and cover with about 3 inches of water. Bring lentils to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender, but not falling apart. Drain, rinse with cool water, and set aside.

Place the radicchio in a large bowl. Drizzle 3 tablespoons of oil over the cut sides of the radicchio, season with salt and pepper and gently toss to evenly coat.

Place the radicchio cut sides down on the grill and cook, turning frequently, for around 6-8 minutes until the edges of the leaves are browned and the core is fork-tender. Transfer back into the bowl and add the cherries and the lentils.

In a small bowl, whisk together the remaining oil, maple syrup, shallot, vinegar, and mustard. Drizzle over the salad and gently toss to coat, seasoning with salt and pepper to taste. Transfer to a serving platter or divide evenly among plates and garnish with the nuts and herbs. Best served immediately.

Best eaten immediately, but will keep in an airtight container for up to 4 days.