Sicilian Citrus and Lentil Salad
Blood orange segments and shaved fennel tossed with lentils and extra virgin olive oil.
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Ingredients
- 1 cup Dried Puy or French Green lentils
- 3 whole Blood oranges, segmented and juiced
- 1 large Fennel bulb, very thinly shaved
- 1/4 cup Extra virgin olive oil
- 1/2 small Red onion, thinly sliced
- 1/4 cup Fresh mint leaves, torn
- 1/2 cup Castelvetrano olives, pitted and halved
- 2 tablespoons Toasted pine nuts(optional)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Rinse the lentils thoroughly and place them in a pot with 3 cups of water and a pinch of salt.
- 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
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
Using a mandoline or very sharp knife, shave the fennel bulb into paper-thin slices and place them in a large mixing bowl.
- 5
In a small jar, whisk together the reserved blood orange juice, extra virgin olive oil, salt, and pepper to create the dressing.
- 6
Add the cooked lentils, orange segments, sliced red onion, and olives to the bowl with the shaved fennel.
- 7
Pour the dressing over the salad and toss gently to combine, ensuring the fennel is well coated.
- 8
Garnish with the fresh mint and toasted pine nuts just before serving to maintain their texture.
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