serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Winter Salad
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 cup green lentils
- ½ bunch cavalo nero, leaves stripped
- 1 head radicchio, leaves picked
- 6 brussels sprouts, thinly sliced
- 1 tbsp hazelnut oil (optional), or extra olive oil
- Salt
- ½ cup olive oil, plus extra for drizzling
- ¼ cup hazelnuts
- ½ red onion, thinly sliced
- 2 tbsp good-quality red wine vinegar
- 1 tsp Leatherwood honey
- 2 tbsp finely shredded flat-leaf parsley
- 1 wedge good-quality blue cheese, to serve
Instructions
- Bring a large saucepan of water to the boil. Boil the lentils for 20 minutes, or until just tender, then drain and set aside to cool to slightly warmer than room temperature. While the lentils are cooling, in a large salad bowl, combine the cavolo nero leaves, radicchio and brussels sprouts. Pour over the hazelnut oil and add a generous pinch of salt. Massage the leaves with the oil and salt until they are wilted.
- Heat the olive oil in a medium frying pan, then fry the hazelnuts until toasted. Remove the nuts and roughly chop, reserving the oil. Pour the oil over the salad leaves, then add the cooled lentils, hazelnuts, onion, vinegar, honey and parsley. Toss lightly to combine, then transfer to a large serving platter.
- Serve the winter lentil salad with the blue cheese wedge on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Winter Salad
