Recipes
Second course
Roast
Lentil salad with roasted radicchio & cauliflower

Lentil salad with roasted radicchio & cauliflower

Roast

Roasting

From Food52's Mighty Salads, this is everything I want to eat right now. I've changed the recipe only every so slightly so the instructions include the toasting of the nuts and so the lentils get on the stove a little earlier. What I love about this salad especially in addition to the many flavors and textures is the combination of roasted radicchio and raw. I've had success using Tuscan kale in place of the radicchio, too, so know that you can change up the vegetables to taste. This whole recipe can be used as a template in fact: swap up the nuts, the cheese, the herbs, etc. A few other tips: Cauliflower: The first time I made this, I loaded a sheet pan with a head of cauliflower florets. When I tossed them with the salad, I realized the importance of cutting the florets into small pieces, which I had not done. Think about the size you would want to eat if you were eating a salad. Also, you might only need half a head of cauliflower. I love cauliflower and could eat a whole sheet pan of it alone, but when I measured 450g of cauliflower, I was surprised by the amount — when spread on a sheet pan, there should be breathing room between the florets. And I think 450g is the right amount for this salad. If you don't have a scale: I found 450g filled a 4-cup Pyrex liquid measure. I like to use about a cup of nuts — the crunch is so good in this salad. Sometimes I throw in more currants, too, because I like the sweet bites.