Grilled Radicchio with Lentils, Cherries + Pine Nuts
1 cup dry Beluga, Puy or green lentils
2 heads radicchio
¼ cup plus 3 tsp. extra-virgin olive oil, divided
3 Tbs. honey
2 Tbs. minced shallot
2 Tbs. balsamic or sherry vinegar
1 tsp. Dijon mustard
½ pound cherries, pitted and halved
1/3 cup toasted pine nuts
3 Tbs. roughly chopped flat leaf parsley, divided
Sea salt + freshly ground black pepper to taste
Prepare the grill, bringing it to medium-heat and oiling the grill rack. While the grill is preheating, prepare the other ingredients.
Pour the lentils into a large pot and sift through them, removing any debris. Rinse the lentils and drain, then return them to the pot and cover with about 3 inches of water. Bring lentils to a boil, then reduce to a simmer and cook for about 20-25 minutes, until they are tender but not falling apart. Drain, rinse with cool water, and set aside.
Slice the radicchio into quarters lengthwise, leaving the cores intact, and place them in a medium bowl. Drizzle 3 tablespoons of olive oil over the cut sides of the radicchio, season with salt and pepper and gently toss to evenly coat.
Place the radicchio cut sides down on the grill and cook, turning frequently, for around 8-10 minutes, until the edges of the leaves are browned and the core is fork-tender. Transfer back into the bowl and add the lentils, most of the cherries, most of the pine nuts and most of the parsley, reserving some of each to garnish.
In a small bowl, whisk together the remaining olive oil, honey, vinegar, shallot, honey, and mustard. Drizzle over the salad and gently toss to coat, seasoning with salt and pepper to taste. Transfer to a serving platter or divide evenly among plates and garnish with the remaining cherries, pine nuts and parsley.
Recipe for barre3 by Lauren Chandler.