We have just returned from a week away in Dorset. I wish I could say Sunny Dorset, but it rained off and on, resulting in partial days out. Still, we did see a lot and I will write up the travel notes soon.
I am so happy to be back in my own kitchen in London. To keep dinner simple we had the last of our sous vide duck legs which I had frozen, accompanied by a simple Puy lentil and radicchio salad.
The recipe for the duck legs is here. These were simply warmed up in a hot oven whilst the salad was being assembled, then pan fried at the end to crisp up the skin.
For the Salad:
250 g ready prepared Puy lentils (I use Merchant Gourmet brand)
200 g radicchio
2 tablespoons extra-virgin olive oil
50 g walnuts, toasted and broken into smaller pieces
Handful of fresh herbs
1 red chilli, sliced
Dressing:
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
2 garlic cloves, grated (I use a microplane)
Salt and black pepper for seasoning
How to Make:
Make the salad dressing by whisking all the ingredients in a large mixing bowl.
Heat the Puy lentils according to the packet instructions and add to the salad dressing. Add the herbs and give everything a stir.
Halve the radicchio leaves if they are large. Heat one tablespoon of the oil in a hot pan, and cook half the leaves for around one minute on each side. Repeat with the rest of the oil and radicchio.
Stack the radicchio leaves on a large plate, spoon the lentils on top. Finish by scattering over the walnuts and chillies.
