Prep:
15 minutes
Cook:
2 minutes + 20 minutes more if you use dry lentils
Makes:
4-6 portions
Ingredients
- ½ cup beluga lentils
- 1 small broccoli crown, cut into bite-size pieces
- ½ small radicchio, chopped
- 1 small late red Treviso radicchio (or a Belgian endive), cut into bite-size pieces
- 2 cups arugula
- 4 kumquats, sliced
- 1 red grapefruit, divided
- 4 tbsp almond flakes
Dressing:
Option 1: Citrus vinaigrette:
- 2 tbsp olive oil
- 4 tbsp grapefruit juice (use half of the grapefruit)
- 1 tbsp balsamic vinegar
- ½ tsp salt, to taste
- Pinch of pepper
- Pinch of sumac (optional)
Option 2: Creamy sunflower seed dressing:
- 4 tbsp raw sunflower seeds
- 2 tbsp olive oil
- 2 tbsp grapefruit juice (use half of the grapefruit)
- 1 tbsp balsamic vinegar
- 2 tbsp water
- ½ tsp salt, to taste
- Pinch of pepper
Method
- In small pot boil 2 cups of water with ½ tsp salt. Add rinsed lentils, lower heat to medium and cook for about 20 minutes, until tender. Drain and leave aside to cool to room temperature.
- Blanch broccoli pieces in salty boiling water for 2 minutes or until al dente. Drain and shock in cold water.
- Make dressing. For option 1, the citrus vinaigrette, whisk all ingredients in a big salad bowl. For option 2, creamy dressing, add all ingredients to a food processor (immersion blender works too) and puree until smooth and creamy. Adjust seasoning to taste.
- Peel and slice the remaining half of the grapefruit. Toss all ingredients with your choice of dressing and top with almond flakes.
- Serve right away or refrigerate for up to 24 hours.
Tips and Variations
If you prefer less bitter ‘bitter greens’ use kale and/or spinach instead of radicchios. For more sweetness use a big orange instead of grapefruit.
You can use canned lentils or cook the lentils the day before. I prefer to use beluga lentils as they keep their shape and give the salad more texture.
Both types of dressing can be made in advance and stored in the fridge for up to 3 days.
