Radicchio Salad with Lukewarm Lentil Vinaigrette

Cut the radicchio from the stem, rinse the leaves and soak in 2 l of water with 4 tbsp of sugar for about 1 hour. Later pour off the water.

Soften the mountain lentils in salted water for about 25 min, then drain.

Peel and rinse the shallots and cut them into thin slices. Sauté with olive oil and deglaze with 5 tbsp water and 3 tbsp red wine vinegar, add sugar, season with salt and pepper and remove from heat. Mix the lentils with the salad dressing.

Cut the almond kernels in half lengthwise and add to the radicchio form with 3 tbsp chives. Then pour the lukewarm lentil vinaigrette over the radicchio and season with salt and black pepper.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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