Charred Endive and Lentil Salad with Shallot Vinaigrette
Charred endive and fennel take on a deeper, sweeter flavor in this salad mixed with lentils and diced prunes and seasoned with a shallot vinaigrette.
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Cooking tools:
- Grill pan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 35 g / 1/4 cup Diced Dried Plums
- 60 ml / 1/4 cup Shallot Vinaigrette
- Vegetable oil
- 1 fennel bulb, cored and sliced, reserving fronds for garnish
- 6 endive spears, halved
- 1 g / 1/4 teaspoon salt
- 120 g / 3/4 cup cooked black lentils, such as beluga
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