Salad of lentils, red leaves, celeriac and walnuts
Serves 8 as a side
250g puy lentils
3 tbsp extra-virgin olive oil 2 tbsp walnut oil
juice of 1 lemon
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.