Endive leaves serve as elegant, edible vessels for a red lentil salad embellished with roast turkey, cherry tomatoes, radishes, feta cheese, and pickled onion. Pictured with our Beet Hummus Roll Ups.
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
- In a medium bowl, toss together lentils, turkey, tomatoes, radishes, cheese, parsley, and Pickled Red Onion.
- 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.
- Just before serving, garnish with additional parsley, if desired.
Pickled Red Onion
Serves: 3 tablespoons
Ingredients
- 3 tablespoons finely chopped red onion
- 1⁄2 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
Instructions
- Place onion in a small heat-proof bowl.
- In a small saucepan, stir together vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Pour over onion. Let cool to room temperature. Cover, refrigerate, and use within 5 days.
