Salad of len­tils, red leaves, cele­riac and wal­nuts

The Sunday Telegraph - Stella - - #ONEDAY -

Serves 8 as a side

250g puy len­tils

3 tbsp ex­tra-vir­gin olive oil 2 tbsp wal­nut oil

juice of 1 lemon

125g cele­riac

225g mixed crim­son leaves, such as radic­chio, red en­dive and Tre­viso, if you can get it 100g wa­ter­cress or lamb’s let­tuce 30g wal­nuts, toasted

For the dress­ing

1½ tbsp red-wine vine­gar 2½ tbsp white bal­samic vine­gar 1 tsp honey smidgen Di­jon mus­tard

2 tbsp ex­tra-vir­gin olive oil 3 tbsp wal­nut oil

Put the len­tils in a saucepan and cover them with wa­ter. Bring to the boil, turn the heat down and cook un­til ten­der but not col­laps­ing. This should take about 15 min­utes, or longer if they’re a bit old.

When they’re ready, drain the len­tils and toss them with both oils, half the lemon juice and plenty of sea­son­ing. Leave to cool. They will suck up the dress­ing, but should stay nice and glossy. Put the rest of the lemon juice into a bowl of wa­ter. Peel the cele­riac and cut it into match­sticks, drop­ping them into the wa­ter as you go, so the flesh doesn’t dis­colour.

To make the dress­ing, mix the vine­gars, honey and mus­tard to­gether, sea­son, and whisk in both oils. Taste for sea­son­ing. If you’re us­ing radic­chio leaves tear them, but leave the other crim­son leaves as they are. Strip any coarse stalks from the wa­ter­cress, if us­ing.

Ar­range the leaves and len­tils in a broad, shal­low bowl. Drain the cele­riac match­sticks and pat dry.

Scat­ter into the bowl, fol­lowed by the wal­nuts. Spoon over the dress­ing or toss gen­tly, and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.