Sicilian Citrus and Lentil Salad

Ingredients

• 1 cup Dried Puy or French Green lentils
• 3 whole Blood oranges, segmented and juiced
• 1 large Fennel bulb, very thinly shaved
• 0.25 cup Extra virgin olive oil
• 0.5 small Red onion, thinly sliced
• 0.25 cup Fresh mint leaves, torn
• 0.5 cup Castelvetrano olives, pitted and halved
• 2 tablespoons Toasted pine nuts(optional)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Rinse the lentils thoroughly and place them in a pot with 3 cups of water and a pinch of salt.

2. 2

   Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape; drain and let cool slightly.

3. 3

   While lentils cook, use a sharp knife to remove the peel and pith from the blood oranges, then cut out the segments over a bowl to catch the juice.

4. 4

   Using a mandoline or very sharp knife, shave the fennel bulb into paper-thin slices and place them in a large mixing bowl.

5. 5

   In a small jar, whisk together the reserved blood orange juice, extra virgin olive oil, salt, and pepper to create the dressing.

6. 6

   Add the cooked lentils, orange segments, sliced red onion, and olives to the bowl with the shaved fennel.

7. 7

   Pour the dressing over the salad and toss gently to combine, ensuring the fennel is well coated.

8. 8

   Garnish with the fresh mint and toasted pine nuts just before serving to maintain their texture.