Radish, Santorini caper and lentil salad

AT A GLANCE

  • Serves 4 people

"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."

  • 50 gm small green lentils
  • 80 gm baby capers in vinegar, rinsed
  • 100 ml extra-virgin olive oil
  • 1 golden shallot, finely chopped
  • Zested rind and juice of 1 lemon
  • 1 baby cos, leaves separated
  • 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve
01   Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
02   Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
03   Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.

Topics:

DRINK SUGGESTION, SHALLOTS, SIDE DISH, BABY COS, VEGETARIAN, WINTER, RADISHES, CHEFS' RECIPE, SALAD, GREEK, LEMONS, LENTILS, CAPERS

Recipe:

GEORGE CALOMBARIS, GAZI, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2012 MERCOURI FOLOI RODITIS, ILIAS. , suggested by ANDREW PHILLPOT

FEATURED IN

Aug 2013

Aug 2013

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