Take two on our lentil adventure. This one had a very good flavor, but not enough of it. Try tripling the recipe for the dressing with the same amount of lentils, maybe? We tripled the garlic anyway, but that’s not unusual for us. :) We lessened the parsley, added some fresh basil, and served it on a bed of baby spinach instead of the radicchio leaves (who can find those, anyway?)
Lentil Salad with Balsamic Vinaigrette
Makes 4 servings. Recipe from Epicurious.
1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
8 radicchio leaves or 1 bunch baby spinach
Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.