Salad of Roast Onion, Lentils, Cherry Tomatoes & Radicchio

Name: Salad of Roast Onion, Lentils, Cherry Tomatoes & Radicchio
Yield: Serves 6
Cuisine: Australian
Ingredients: coarse salt or rock salt, for cooking; coarse salt or rock salt, for cooking; 12 small onions, unpeeled, pierced through the centre with a sharp paring knife; 100 g Pecorino Romano, finely shaved; 20 ml good-quality aged red-wine vinegar [such as Forum Cabernet vinegar]; 20 ml good-quality aged red-wine vinegar [such as Forum Cabernet vinegar]; 5 radicchio leaves, washed and spin-dried, roughly shredded; 400 g cherry tomatoes, washed and halved; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a few sprigs thyme; 1 strip scrubbed lemon zest; 100 ml extra virgin olive oil, plus extra for cooking; 1 bay leaf; 150 g Puy-style lentils; 1 clove garlic, skin on, lightly bruised

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Lentils are a fine source of protein and have a delicate nutty flavour that works well with the sweetness of roast onions. The tomatoes contribute acidity, while radicchio offers some bitterness to balance the dish. A salad for any time, particularly the cooler months.

Ingredients

12 small onions, unpeeled, pierced through the centre with a sharp paring knife
coarse salt or rock salt, for cooking
150 g

Europe
Oceania
France
Australia
Starter
Main course
Winter
Gluten-free
Vegetarian
Mediterranean

Method

Preheat the oven to 180°C. Place the onions on a bed of coarse salt and roast for 30-40 minutes or u