INGREDIENTS
FOR THE LENTIL SALAD
10.5 ounces puy lentils or green lentils
10 ounces banana or regular shallots (8 to 12 depending on size and type), thinly sliced
5 Tbsp. olive oil, divided Flaky salt and pepper
2 Tbsp. sherry vinegar
8 ounces sourdough bread, crusts discarded, torn into ¾” pieces
1½ tsp. berbere* (or 1 tsp. hot smoked paprika)
1¼ cups cilantro leaves
1 cup baby arugula, roughly chopped
1 golden beet (about 5 ounces), scrubbed, halved and thinly sliced
½ large black radish, scrubbed, halved and thinly sliced
10 small radishes, scrubbed and thinly sliced
FOR THE DRESSING
1 Tbsp. sherry vinegar
1 Tbsp. fresh lemon juice
1½ tsp. Dijon mustard
1½ tsp. orange blossom honey (or other floral variety)
3 Tbsp. olive oil
Flaky salt and pepper
- Make lentil salad: Rinse lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until just barely tender (they should still retain a bite), 15 to 20 minutes. Drain, rinse under cold water to cool, then spread on a clean towel to dry.
- Heat oven to 350°F and line a rimmed baking sheet with parchment paper. In a bowl, toss shallots with 3 Tbsp. oil and ½ tsp. salt. Arrange on prepared sheet and bake until tender (but not at all brown), 12 minutes. Transfer shallots to bowl, add vinegar, and mix to combine; let cool.
- In a medium bowl, toss sourdough with remaining 2 Tbsp. oil, then berbere to coat. Arrange on second parchment-paper-lined baking sheet and bake along with shallots until lightly golden brown and crisp, 12 to 15 minutes; let cool.
- Meanwhile, make dressing: In a small bowl, whisk together vinegar, lemon juice, Dijon, and honey. Then whisk in oil, ½ tsp. salt, and pepper, adjusting salt as desired; set aside.
- When ready to serve, in a large bowl, toss lentils, shallots, cilantro, arugula, beet, radishes, and half of croutons with dressing. Transfer to a platter and sprinkle with remaining croutons.
SERVES 6 TO 8 AS A SIDE.
Recipe from Yotam Ottolenghi
*Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. Both full of flavor and heat, this spice is not for the faint of heart – or taste buds. Every Ethiopian cook has their own version of this blend. Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia. Whatever the version, there are several key spices that are common to all and the result is a fiery, bright red, highly aromatic and flavorful seasoning blend. Fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Berbere is a wonderful all-purpose seasoning. Available in specialty grocers or on-line at Amazon.