Lentil Vinaigrette with Chicory

Name: Lentil Vinaigrette with Chicory
Yield: Serves 4
Ingredients: juice of ½ small lemon; 1 capful red wine vinegar; 2 teaspoons caster sugar; 4 medium banana shallots; 175 g Puy lentils; large-flaked sea salt and black pepper; 1 level tablespoon Dijon mustard; 1 big fat hard garlic clove; 2 small heads chicory; a large fistful of fresh parsley; 5 tablespoons olive oil; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

If you are a fan of grown-up bitter tastes, then here’s a delicious dish that celebrates chicory as well as lentils.

Ingredients

4 medium banana shallots
175 g Puy lentils
2 bay leaves

Main course
Gluten-free
Lent
Vegan

Method

Peel and finely chop the shallots, splitting them in half and cutting thinly from end to end. Put them in a pan with the lentils and bay leaves and cover with water. As in the previous recipe, throw away the first batch of water on boiling and refill the pan, covering the lentils with fresh cold water. Simmer them gently for about half an hour, but taste them to make sure they are done; a littl