Lentil Salad with Grilled Figs and Vegetables

comments (1) August 6th, 2008

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Sherry vinegar seasons the lentils.
Click To Enlarge Photo: Boyd Hagen

8 Tbs. extra-virgin olive oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 Tbs. chopped garlic
1-1/2 cups lentils, cleaned and rinsed
2 bay leaves
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh sage
1-1/2 tsp. salt
3/4 tsp. freshly ground pepper
3 Tbs. sherry vinegar
2 Tbs. chopped parsley
6 figs, halved
1 large head radicchio, quartered
1 medium red onion, cut into 4 slices
4 small cooked beets
2 cups arugula or other sharp greens
2 oz. fresh goat cheese
2 Tbs. mint, cut into fine strips

4 servings

Heat 2 Tbs. of the olive oil in a large pan over medium heat. Add the carrots, celery, onions, and garlic and cook slowly until tender, about 10 min. Add the lentils, bay leaves, thyme, and sage with 2 cups water. Cook slowly, uncovered, 30 to 40 min. or until lentils are tender, adding water as needed. Season with 1 tsp. of the salt and 1⁄2 tsp. of the pepper. Add 2 Tbs. of the sherry vinegar and allow to cool. Toss with 2 Tbs. of the olive oil and the parsley.

Preheat a grill.

Toss the figs, radicchio, and onions with 2 Tbs. of the olive oil. Season with the remaining 1⁄2 tsp. salt and pepper. Cook the figs and vegetables on each side until seared. The figs will take about 2 min. per side; the radicchio and onion, about 5 min. per side.

Peel the beets and cut into quarters. Toss all the vegetables and the figs with the remaining 1 Tbs. sherry vinegar and 2 Tbs. olive oil.

To serve, put a spoonful of lentils on each plate and top with a dollop of goat cheese. Arrange the cooked vegetables around the lentils. Toss the arugula in the bowl with the residual oil and vinegar and add to the plate. Garnish with the mint.

Recipe by Jody Adams
April 1998
from issue #14

posted in: salad, lentils, figs

Comments (1)

justinfinch writes: It was awesome
Posted: 3:33 am on May 18th
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