Lentil and root vegetable salad

AT A GLANCE

  • Serves 4 people

  •  
  • Salad
  • 275 gm small green lentils
  • 2 fresh bay leaves
  • 2 cloves garlic
  • 600 gm (about 1) celeriac
  • 400 gm (about 2) beetroot, peeled
  • 2 carrots, peeled
  • 1 radicchio, washed
  • To serve: crusty bread
  •  
  • Garlic salad cream
  • 2 cloves garlic
  • 2 tbsp extra-virgin olive oil
  • 1 tsp caster sugar
  • 1 tbsp lemon juice
  • 2 tbsp pouring cream
01   Place lentils in a saucepan with bay leaves and garlic cloves. Cover with 1 litre of water and bring to the boil over high heat. Reduce heat to low-medium, cover and simmer for 25-30 minutes or until lentils are just tender. Drain in a colander and stand until cooled to room temperature.
02   Coarsely grate celeriac, beetroot and carrots and set aside in separate piles. Remove and discard outer leaves from radicchio, then coarsely tear radicchio heart.
03   For garlic salad cream, place garlic cloves in a mortar with 1 tsp sea salt and, using a pestle, crush to a paste. Transfer to a bowl, whisk in olive oil and lemon juice, then stir in cream and season to taste with sea salt and freshly ground black pepper.
04   Arrange ingredients into piles among plates or bowls, drizzle with salad cream and serve immediately with crusty bread.

Topics:

MASTERCLASS, MODERN EUROPEAN, LENTILS, GARLIC, ENTREE, BEETROOT, SALAD, RADICCHIO, CARROTS, WINTER, CELERIAC

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS

FEATURED IN

Jun 2007

Jun 2007

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