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Red Salad

L'Insalata Rossa
Serves 4


1/2 cup red lentils  (3/4 cup cooked)

1 1/4 cups chicken broth

2 cups red lettuce, washed and shredded*

2 cups thinly shredded radicchio

1/4 cup diced red onion or 2 tablespoons dried red onion flakes

3 or 4 small to medium radishes, thinly sliced

4 small cooked red beets, diced

2 tablespoons fresh minced mint

Salt to taste

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil


Place lentils in a pan and cover with the broth; bring to a boil, lower heat and cook covered until lentils are tender, about 5 to 8 minutes.  Drain and place in a bowl.  Add the lettuce, radicchio, onions, radishes, mint and beets and combine well.

In a separate bowl, combine the salt, olive oil and vinegar; whisk to create an emulsion.  Pour half the dressing over the salad and toss to combine well.  Pour the remaining dressing over the lentils and mix to combine.

Divide the salad evenly between four individual dishes and serve.

*Order your lettuce seeds here:

This recipe is featured on show 2923 – Artistic Salads.


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