Lentil, Avocado and Feta Salad in Red Radicchio Cups

Lentil, Avocado and Feta Salad in Red Radicchio Cups

by | Apr 28, 2014 | Salads

The beauty of this lentil, avocado and feta salad in red radicchio cups is that it is very versatile; you can serve it as an appetizer, as a side dish or a vegetarian main entrée.

Lentil-Avocado-And-Feta-Salad-In-Red-Radicchio-Cups

As an appetizer, use the inner leaves of the red radicchio which will be smaller, whereas for a side dish or main entrée :: secondo you can use the outer, larger leaves. Make sure that the leaves are crisp and have no brown spots.

Lentil-Avocado-And-Feta-Salad-In-Red-Radicchio-Cups

There are many varieties of radicchio (pronounced rah-deek-key-oh), each of which are named after the Italian region where it was originally grown. The two types that are most widely available in specialty grocers in the United States are Verona and Treviso. Verona is round and similar in shape to a small cabbage head whereas the Treviso variety is characterized by its oblong leaves :: foglie oblunghe.

Lentil-Avocado-And-Feta-Salad-In-Red-Radicchio-Cups

Being a leaf chicory, you may also find that radicchio is called Italian chicory, Verona chicory, Treviso chicory etc.

Lentil-Avocado-And-Feta-Salad-In-Red-Radicchio-Cups

In Italy, red Treviso radicchio, along with other raw vegetables :: verdure crude, is commonly dipped into pinzimonio, a condiment made of olive oil, salt, pepper and a splash of lemon juice.  The red Treviso radicchio is one of the most prestigious varieties of radicchio, yet is harder to find in the States.

Lentil, Avocado and Feta Salad in Red Radicchio Cups
 
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This lentil, avocado and feta salad in red radicchio cups is very versatile; you can serve it as an appetizer, as a side dish or a vegetarian main entree.
Serves: 6-8
Ingredients
For the salad:
  • 1 cup (200g) lentils, rinsed
  • 1 teaspoon course salt
  • 1 cucumber, chopped
  • 15 datterini tomatoes, chopped
  • ½ fennel, finely chopped
  • 1 avocado, peeled and chopped
  • 1 handful parsley, chopped
  • 6 ounces (150g) feta, crumbled
  • 8 large Verona radicchio leaves, rinsed
For the vinaigrette:
  • 1½ lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mustard (dijon or grainy)
  • ½ teaspoon mustard seeds
  • 2 pinches salt
  • Lots of freshly cracked pepper
Instructions
For the vinaigrette:
  1. Combine the ingredients together in the order given then chill in the refrigerator until ready to use.
For the salad:
  1. Bring a medium sized pot to boil, salt the water and add the lentils. Cook according to the package, about 15 minutes. Drain and cool.
  2. In the meantime, add the chopped cucumbers, tomatoes, fennel, avocado, parsley and feta to a bowl. Add the cooled lentils and vinaigrette and stir until combined. Divide the mixture among the radicchio leaves and serve.
  3. If made in advance, make the lentil salad without the avocado and cover tightly with plastic wrap. Prepare the vinaigrette in a small bowl and cover with plastic wrap. Rinse the radicchio leaves, wrap in a paper towel then store in a plastic bag in the refrigerator. When ready to serve, peel and chop the avocado and add the pieces to the salad mixture along with the vinaigrette. Stir well then distribute among the radicchio cups.
Roasted Purple Carrots

Roasted Purple Carrots

by | Mar 28, 2014 | Side Dishes

Just like my kabocha squash fries, these roasted purple carrots are another solution for a side dish that is super healthy and loved by the whole family.

Roasted-Purple-Carrots-Recipe

Like I’ve mentioned in many of my previous posts, I love simple cooking.  Not only is it easier, but it is also quicker since you are using a short list of ingredients and surely healthier than prepackaged meals full of preservatives.  Remember that our body is like a car :: macchina; what you put inside it will affect its performance.  Would you dare put coca cola in the gas tank?  Probably not, so why should we nutriate our bodies with a sugary drink either?  Not to say every now and then I don’t splurge (I have a strange affection towards Mt. Dew) but I do keep things in moderation by keeping in mind the 80/20 rule.

Roasted-Purple-Carrots-Recipe

The trick to simple cooking is good quality products :: prodotti.  They don’t need to the most expensive on the shelf, but there is something to say about quality.  Don’t chimp on good extra virgin olive oil, with just this one ingredient you can create endless recipes.

Roasted-Purple-Carrots-Recipe These roasted purple carrots were part of my dinner party menu, and everyone had seconds.  Secretly I was hoping they wouldn’t so I would have leftovers—selfish, I know, but they were so good it was hard to share!  Luckily they are easy to make so I can make them when I want without any effort. I used both purple and orange carrots but you can also use just one color. Just wash the carrots well, cut them in strips :: strisce, place on a baking dish lined with wax paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes.  You can serve them warm or cold.

Roasted-Purple-Carrots-Recipe

Roasted Purple Carrots
 
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Prep time
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These roasted purple carrots are another solution for a side dish that is super healthy and loved by the whole family.
Serves: 4 people
Ingredients
  • 4 large purple carrots (or orange or a mix)
  • Extra virgin olive oil
  • Course salt
Instructions
  1. Wash the carrots well, cut them in strips, place on a baking dish lined with parchment paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes at 400°F(204°C). You can serve them warm or cold.