Fresh, bitter, sour and warm. So many sensations in a single salad, perfect for the healthiest of lunches or a light dinner, but rich in nutrients to tackle the winter cold.
4
30 minutes
10 minutes + 1 hour standing time
Easy

Ingredients

  • 400 g /

    Chicory Shoots

  • 200 g /

    Mignon Lentils

  • 2 /

    Oranges

  • 8 /

    Walnuts

  • 2 /

    "Caprini" Small Goats Milk Cheeses

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

    Prodotto_Olive__ Find out more
  • MODENA BALSAMIC VINEGAR IGP

    aceto-modena-balsamico Find out more
  • 1 clove /

    Garlic

  • 1 leaf /

    Bay

  • to taste /

    Salt and Pepper

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Instructions

Separate the chicory shoots from the base and cut them in half and then into thin strips.
Place the cut shoots in a bowl and cover with iced water for about an hour to curl them and reduce their bitterness.

In the meantime, rinse the lentils in cold water. Transfer to a saucepan with about 1 litre of cold water.
If you wish to enhance the flavour of the lentils, add a bay leaf.
Bring to the boil, cover and continue cooking over a low heat for about 30 minutes or the time stated on the pack.
When cooked, add salt to the lentils and leave to cool until just warm.

Prepare the dressing. Place the oil, the vinegar and a peeled, crushed garlic clove in a bowl then mix until smooth with a fork.

Transfer the lentils to individual bowls. Drain the chicory shoots and arrange them on top of the lentils.
Peel the oranges down to the flesh with a small knife and form segments, arranging them on top of the shoots.
Complete with the goat's cheese, sliced into rounds, and the crushed walnuts.
Dress with the dressing prepared and salt and pepper, and serve.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.