I Use Yotam Ottolenghi’s Magical Trick To Upgrade Any Salad

For 10 years I've been making this one thing from a Yotam Ottolenghi recipe to upgrade all my salads.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF/170ºC.

Step 2

Place the lentils in a saucepan, cover with plenty of water, add the bay leaves, and simmer for about 20 minutes, until tender. Drain well and return to the pan.

Step 3

While the lentils are cooking, prepare the walnuts. Put half the honey, the chile flakes, the turmeric, and 1/4 teaspoon salt in a small bowl. Mix well, adding just enough water to create a thick paste—about 1 teaspoon. Add the walnuts and stir until well coated. Spread the walnuts out on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes, stirring once, until golden and crunchy but still a little sticky. Remove from the oven and set aside, removing them from the parchment paper as soon as they are cool enough to touch.

Step 4

Whisk together the vinegar, half the oil, the remaining honey, ¾ teaspoon salt, and some black pepper until the honey dissolves. Stir into the lentils while they are still hot, then leave to cool down a little, discarding the bay leaves.

Step 5

To cook the radicchio, pour the remaining oil into a sauté pan and place over high heat. Cut the radicchio into 8 long wedges (or quarter each Belgian endive lengthwise) and place the wedges in the hot oil. Cook them for about 1 minute on each side and transfer to a large bowl. Add the lentils, walnuts, pecorino, and herbs. Stir gently and serve warmish or at room temperature.