Lentil Salad with Roasted Orange and Italian Chicory
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Lentil Salad with Roasted Orange and Italian Chicory
Ingredients
- Oranges - 2 pieces
- Catalan Chicory - 7.1 oz
- Shallots - 4 heads
- Olive Oil - 2 tablespoons
- Green Lentils - 1 cup
- Freshly squeezed orange juice - 1 cup
- Roasted walnuts - 2.3 oz
- Fresh Mint - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
Peel the oranges down to the flesh. Holding the orange vertically, remove the peel with a vegetable peeler, moving from top to bottom, following the shape of the orange. Holding the orange over a large bowl, cut the flesh between the membranes and extract each segment. Squeeze the remaining juice from the membranes into a separate bowl.
Step 3
Add the chicory, shallots, and 1 tablespoon of oil to the bowl with the orange segments. Add salt to taste and gently shake the bowl. Transfer the mixture from the bowl to the baking sheet and spread it out in a single layer. Roast for 25 minutes until the orange begins to brown and caramelize (stir the mixture once halfway through the cooking time and rotate the baking sheet).
Step 4
While the orange is roasting, place the lentils in a medium-sized pot, add 1 ½ cups of water and the orange juice. Cook on low heat for 25 minutes or until the lentils are tender.
Step 5
Drain the water and transfer the lentils to a large bowl. Pour any excess water from the lentils back into the pot and bring to a boil for 5-7 minutes or until reduced to ¼ cup. Pour over the cooked lentils.
Step 6
Combine the lentils with the roasted orange and vegetable mixture, 1 tablespoon of olive oil, walnuts, and mint. Add salt and pepper to taste.
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