Lentil salad with baked orange and Italian chicory
6 servings
60 minutes
This lentil salad with roasted orange and Italian chicory is a true gastronomic journey to sunny Italy. Inspired by Mediterranean flavors, it combines the sweetness of caramelized orange, the slight bitterness of chicory, and the richness of lentils. Orange juice adds tenderness to the lentils, while walnuts provide crunch and depth of flavor. Fresh mint leaves refresh and enhance the dish's aroma. This salad not only pleases the eye with its vibrant colors but also serves as a light, nutritious lunch or an elegant addition to dinner. Its exquisite simplicity makes it versatile — it's great as a standalone dish or as a side for fish and meat dishes. In every bite lies a harmony of flavors born from the Italian sun.
1
Preheat the oven to 200°C. Line the baking tray with parchment paper.
2
Peel the orange down to the flesh. Holding the orange vertically, remove the peel with a peeler from top to bottom, following the shape of the orange. Holding the orange over a wide bowl, cut the flesh between the membranes and extract each segment. Squeeze any remaining juice from the membranes into a separate bowl.
- Oranges: 2 pieces
- Freshly squeezed orange juice: 1 glass
3
Add chicory, shallot, and 1 tbsp of oil to a bowl with orange flesh. Add salt to taste and gently shake the bowl. Transfer the mixture from the bowl to a baking sheet and spread it in a single layer. Bake for 25 minutes until the orange starts to brown and caramelize (stir the mixture once halfway through and rotate the baking sheet).
- Catalan chicory: 200 g
- Shallots: 4 heads
- Olive oil: 2 tablespoons
- Oranges: 2 pieces
- Freshly squeezed orange juice: 1 glass
4
While the orange is baking, place the lentils in a medium-sized pot, add 1 ½ cups of water and orange juice. Cook on low heat for 25 minutes or until the lentils are cooked.
- Green lentils: 1 glass
- Freshly squeezed orange juice: 1 glass
5
Drain the water and transfer the lentils to a large bowl. Pour the excess water from the lentils into a pot and boil for 5-7 minutes or until the volume reduces to 1/4 cup. Pour over the cooked lentils.
- Green lentils: 1 glass
6
Combine lentils with a mixture of sautéed oranges and vegetables, 1 tbsp olive oil, walnuts, and mint. Add salt and pepper to taste.
- Green lentils: 1 glass
- Oranges: 2 pieces
- Catalan chicory: 200 g
- Shallots: 4 heads
- Olive oil: 2 tablespoons
- Roasted walnuts: 65 g
- Fresh mint: 2 tablespoons