Lentil Salad with Radicchio, Fennel, Oranges, and Toasted walnuts
Makes 4 servings
1 cup dried French green lentils, picked over and rinsed 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 2 tablespoons olive oil 1 teaspoon orange zest 2 tablespoons orange juice 1 clove garlic, minced Sea salt Pepper 1 head radicchio, cored and chopped 1 fennel bulb, thinly sliced 1 orange, supremed and chopped ¼ cup fresh parsley, minced ¼ cup fresh dill, minced ¼ cup walnuts, chopped and toasted
Place rinsed lentils and ¼ teaspoon salt in a saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook about 25 minutes, or until just tender. Drain lentils and put in a medium-sized bowl.
Whisk together the balsamic vinegar, red wine vinegar, olive oil, orange zest, orange juice, garlic, salt, and pepper. Toss the lentils with the dressing and set aside to marinate while preparing the remaining ingredients.
When the lentils have cooled, add the radicchio, fennel, orange, parsley, and dill to the lentils, tossing to combine. Top with toasted walnuts to serve.