Goodbye, berry salads! Summer is coming to a close this month, and I can’t think of a better way to celebrate than with a decidedly autumnal salad. There’s so much flavor layered into this that it barely needs dressing: Just a simple drizzle of olive oil and lemon juice does the trick. If you’re feeling fancy, switch out toasted walnuts for the candied sort, or sub in herbed goat cheese for plain.
French Lentil Salad with Bresaola
Serves | 4 |
- 1½ cups uncooked French lentils, rinsed
- 5 to 6 sprigs fresh thyme
- 5 cups water
- 2 small fennel bulbs, sliced paper-thin
- 1 small head radicchio, cored, thinly sliced
- 2 cups loosely packed celery leaves, chopped
- 1¹⁄₃ cups walnuts, pan-toasted, roughly chopped
- 8 oz bresaola, sliced paper-thin
- ½ cup olive oil
- juice of 4 lemons
- sea salt and freshly ground black pepper, to taste
- 4 oz goat cheese, crumbled
| Preparation | In a large saucepan over high heat, add lentils, thyme and water and heat until boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes until tender but not mushy. Transfer to a strainer and rinse under cold water; remove thyme sprigs and set aside.
In a large bowl, combine fennel, radicchio, celery leaves and walnuts. Add bresaola slices and toss. Add cooked lentils, olive oil and lemon juice. Using your hands or tongs, toss until evenly incorporated. Season with salt and pepper to taste and divide onto plates. Divide goat cheese over salads and check seasoning; season again with salt and pepper to taste, if desired, and serve.