Because they hold their shape better when cooked, I prefer green or black lentils for this dish in lieu of the more common brown lentils. If radicchio is not available, use Bibb or butter lettuce leaves. Try this with the tuna recipe.
For the vinaigrette:
- 1 tablespoon good-quality sherry vinegar or red wine vinegar
- 1 clove garlic, peeled and finely minced
- 2 teaspoons Dijon or whole grain mustard
- 1 1/2 teaspoon honey or agave, or more to taste
- 1/2 cup extra virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
For the salad:
- 2 cups cooked lentils, preferably green or black
- 1/2 cup diced red onion or shallots
- 1/2 red bell pepper, stemmed, seeded, and diced
- 1/2 cup oil-cured black or green olives, pitted and chopped
- 1/3 cup loosely packed chopped fresh flat-leaf or curly parsley
- Finely grated zest of one lemon
- 1 head radicchio, separated into leaves
Make the vinaigrette: In a jar with a tight-fitting lid, combine the vinegar, garlic, mustard, and honey. Mix well with a fork or small whisk. Gradually add the olive oil, whisking constantly. Stir in salt and pepper to taste. Add more honey if the vinaigrette is too tart.
In a large bowl, combine the lentils, onion, bell pepper, olives, parsley, and lemon zest. After making sure the lid of the vinaigrette jar is on tightly, shake the vinaigrette to re-emulsify. Pour the vinaigrette over the salad; stir gently with a rubber spatula. (You may not need all of the vinaigrette.) Chill, covered, for up to 1 day.
Place a radicchio “cup” on each of 4 chilled plates. Spoon the lentil salad into the cups. Serve immediately.