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Grilled Radicchio Wedge Salad with Lentils, Honey & Spiced Walnuts

I have paired sweet honey, bitter radicchio and Middle eastern spices in this updated version of a grilled wedge salad. Grilled Radicchio Wedge Salad with Lentils, Honey & Spiced Walnuts.

Grilled Radicchio Wedge Salad with Lentils, Honey & Spiced Walnuts

Print This Recipe Total time Yield 4Source The flavor combination was inspired by Yotam OttolenghiPublished

Ingredients

  • ½ cup honey
  • ¼ teaspoon alpeppo pepper (or other type chili powder)
  • ½ teaspoon tummeric
  • salt & pepper, as needed
  • ½ cup walnuts, broken in large pieces
  • 1 cup puy lentils
  • ¼ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar, plus more for drizzling
  • 1 head radicchio, left whole
  • pecorino romano, shaved into thin shards, to taste

Directions

Prepare the walnuts: Preheat oven to 325 degrees F. In a bowl combine, honey, alpeppo pepper, tumeric and ¼ teaspoon salt. Stir until well incorporated. Pour half the honey mixture into a new bowl and set aside for the lentils.

Add the walnuts to the remaining honey and mix to coat the nuts well. Spread the nuts onto a parchment lined baking sheet in as close to a single layer as possible. Bake the nuts 15–20 minutes, stirring once halfway through, until crunchy but still sticky. Set aside.

Prepare the lentils: Add the lentils to a medium saucepan, cover with about 2 inches of water, add the crushed red pepper flakes and bay leaves. Bring to a boil, then lower the heat and simmer uncovered 15–20 minutes, until tender but not yet mushy. Drain the lentils and return them to the pan. Discard bay leaves.

In a small bowl whisk together the reserved honey mixture, olive oil, vinegar, a pinch each of salt & pepper until the honey dissolves. Stir the mixture into the lentils while they are still hot, then set aside covered in a warm place.

Grill the radicchio: Heat the grill or grill pan to medium-high (indirect heat). Cut the whole radicchio head into 8 wedges. Brush the grates or the grill pan with a little olive oil. Grill, cut side down, about 3 minutes per side. Remove from heat and sprinkle with a little salt & pepper to taste.

Arrange 2 wedges per person on 4 plates. Set a large spoonful of lentils alongside the wedges. Garnish with reserved nuts, shaved pecorino romano and a drizzle of vinegar. Serve warm or at room temperature.