-
1
Heat the oven to 400u00b0F. Line a large rimmed baking sheet with parchment paper. Spread the cauliflower into a single layer on the baking sheet. Toss with 2 tablespoons of the oil, the Aleppo pepper, if using, and kosher salt all over. Add more oil if necessary. Spread into a single layer again and roast until the cauliflower is light brown, 20 to 25 minutes.
-
2
Meanwhile, place the lentils, bay leaf, if using, and a few pinches of salt in a saucepan and add enough cold water to cover by at least an inch. Bring to a boil, then turn down the heat and simmer until tender, 20 to 25 minutes (or longer-sometimes mine take as long as 30). Add additional water if needed.
-
3
Place the nuts in a medium saute pan and toast over low heat until golden brown - keep a close watch! Transfer nuts to a board and coarsely chop.
-
4
Meanwhile, in a large bowl, toss half of the radicchio with the remaining 1 tablespoon of olive oil. When the cauliflower is light brown, scatter the remaining undressed radicchio on the sheet and roast until the radicchio is wilted and the cauliflower is tender, 3 to 5 minutes more. Let cool.
-
5
To make the vinaigrette, finely chop the anchovies and smash them into a paste with the side of a chef's knife. Combine with the remaining ingredients and whisk until emulsified. Add more lemon to taste.
-
6
Drain the lentils well, discard the bay leaf, and transfer to the large bowl with the dressed radicchio. Toss the lentils, while they are still warm, with enough vinaigrette to lightly coat. Add a few pinches of salt.
-
7
Toss in the roasted cauliflower and radicchio, 1/4 cup of the tarragon, and walnuts to the bowl. Toss with more vinaigrette until evenly dressed. Taste and adjust the seasoning, adding more lemon juice if needed. Add the remaining 1/4 cup tarragon if you wish. Just before serving, crumble the goat cheese over the salad and gently toss. Serve warm or at room temperature.
