Red Lentil Salad in Endive
Serves: 2 cups
 
Ingredients
  • 1 cup cooked red lentils
  • 1⁄2 cup chopped roast turkey
  • 1⁄2 cup chopped cherry tomatoes
  • 1⁄2 cup diced radishes
  • 1⁄4 cup crumbled feta cheese
  • 1⁄4 cup chopped fresh parsley
  • 3 tablespoons drained Pickled Red Onion (recipe follows)
  • 2 tablespoons olive oil
  • 2 tablespoons Champagne vinegar
  • 1⁄4 teaspoon fine sea salt
  • 16 Belgian endive leaves (approximately 2 heads Belgian endive)
  • Garnish: additional chopped fresh parsley
Instructions
  1. In a medium bowl, toss together lentils, turkey, tomatoes, radishes, cheese, parsley, and Pickled Red Onion.
  2. In a small bowl, whisk together olive oil, vinegar, and salt until emulsified. Add to lentil mixture, tossing gently to combine. Spoon 2 table- spoons lentil salad into each endive leaf. Serve immediately, or cover, refrigerate, and serve within a day cold or at room temperature.
  3. Just before serving, garnish with additional parsley, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/red-lentil-salad-in-endive/