Lentil Salad with Balsamic Vinaigrette

1. 1

   Bring medium saucepan of water to boil.

2. 2

   Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil.

3. 3

   Stir in lentils.

4. 4

   Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes.

5. 5

   Drain.

6. 6

   Discard onion and parsley.

7. 7

   Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).

8. 8

   Place warm lentils in bowl.

9. 9

   Add chopped onion, chopped parsley and warm vinaigrette; toss to coat.

10. 10

    Season with salt and pepper.

11. 11

    Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.