Frisée salad with lentil vinaigrette

Name: Frisée salad with lentil vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 5
Ingredients: 1 medium onion; 4 TABLESPOONS Oil; 75 g red lentils; 1/2-1 TEASPOON Vegetable broth (instant); 1 Frisée salad; 1 large chicory; 200 g cherry tomatoes; 150 g mild noble-mushroom cheese; 4 TABLESPOONS Vinegar; 7-10 Tbsp salt, pepper, some sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 5

1 medium onion
4 TABLESPOONS Oil
75 g red lentils
1/2-1 TEASPOON Vegetable broth (instant)
1 Frisée salad
1 large chicory
200 g cherry tomatoes
150 g mild noble-mushroom cheese
4 TABLESPOONS Vinegar
7-10 Tbsp salt, pepper, some sugar

Directions

1
Peel and chop the onion. Heat 2 tablespoons of oil in a small pot. Fry the onion in it. Add the lentils and fry briefly. Pour 200 ml water on it, bring to the boil. Stir in broth and simmer covered for 8-10 minutes
2
Clean, wash and pluck the frisée salad into small pieces. Clean and wash the chicory. Put 12 outer leaves aside. Cut remaining chicory into strips. Wash and halve the tomatoes. Cut cheese into cubes
3
Arrange the chicory leaves on 4-6 plates. Mix frisée, rest of chicory and tomatoes and arrange on top. Sprinkle with cheese. Stir vinegar and 2 tablespoons of oil into the lentils. Season the lentil vinaigrette and place it warm on the
4
Spread the salad. Served with: baguette