Lentil Salad With Witlof, Pecorino & Olive Oil
This salad is packed with bright and bitter flavour. It makes a perfect light lunch, or a side for a rich braise or a grilled piece of fish.
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Cooking tools:
- Peeler
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
Ingredients
- 100 gm (½ cup) dried green lentils
- ½ red onion, cut into thin wedges, rinsed
- 2 tbsp red wine vinegar
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
- 4 red witlof, leaves separated
- Handful of torn mint leaves
- Shavings of pecorino, to serve
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