LENTIL AND CHIOGGIA BEET SALAD WITH HAZELNUT GREMOLATA
Ingredients:
100g Puy Lentils
500ml Water
1 Clove of Garlic
1 Sprig of Thyme
1 Bay Leaf
500g Chioggia Beetroots
A Mild Pecorino Cheese
120g Watercress
1 Lemon
5 Sprigs of Parsley
40g Roasted Hazelnuts
Olive Oil
Directions:
Prepare the lentils: place the lentils, water, thyme sprig, smashed garlic clove and bay leave in a small saucepan. Bring to a boil and then reduce to a low simmer. Cook for 20-30 minutes until the lentils are al dente and not too mushy. Cool briefly and then drain in a colander.
Prepare the beets: place the beets in a heavy-bottom pan with a steamer insert. Fill the bottom with water and place the beets in the steamer. Bring to a boil and steam for about 1 hour. Occasionally check the water at the bottom of the pan to make sure it has not all boiled off. Use a sharp knife to test the beets for doneness. When done, let cool enough to handle. Peel them with your hands and thinly slice the beets.
Place the lentils and beets in the refrigerator until cold.
Prepare the gremolata: Finely chopped the hazelnuts and mince the parsley. Zest 1 lemon into a small bowl and then add the finely chopped parsley and hazelnuts. Season with salt and pepper and stir in a tsp of olive oil.
Prepare the dressing: juice half the lemon into a small jug and add twice as much olive oil as lemon juice. Season with salt and pepper. Vigorously whisk until the dressing is emulsified.
Mix the beets and the lentils in a bowl and add a small amount of the dressing. Lightly toss and return the refrigerator.
To assemble the salad: Lightly toss the watercress with a little salad dressing and serve as a bed on the plate. Top the watercress with the beets and lentils. To finish shave the Pecorino cheese and sprinkle on top along with the gremolata.
Enjoy!
