Radicchio with lentil vinaigrette (Alexander Herrmann - Küchen IQ 1)

Ingredients

Directions

1. 1

   Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).

2. 2

   The lentils with the bacon, the carrot, the celeriac

3. 3

   and put the onion in a pot. Cover everything with cold water and add 1 pinch of salt. Bring the water to the boil and cook the lentils for about 30 minutes over a mild heat until soft

4. 4

   Remove 3 tablespoons of the cooking water, place in a bowl and set aside.

5. 5

   Pour the lentils through a sieve, remove the vegetables and bacon.

6. 6

   Mix the hot lentils with the cooking stock set aside.

7. 7

   Stir 2 tablespoons of white wine vinegar into the lentils and let the lentils steep for 10 minutes.

8. 8

   Remove the outer leaves from the radicchio. Carefully remove the leaves one by one from the stalk and place in a bowl of lukewarm water for 15 minutes. (This removes unpleasant bitter substances from the radicchio.) Then place the radicchio in a bowl of very cold water for 15 minutes so that the leaves become crunchy again.

9. 9

   Then remove the radicchio leaves from the water, shake them off and let them drip off on kitchen paper. Tear the radicchio leaves into 3 x 3 cm pieces. Do not pluck the tender hearts into pieces.

10. 10

    Peel the shallots and cut into fine cubes.

11. 11

    Heat the sunflower oil in a small pot. Slowly sauté the shallots cubes over a mild heat.

12. 12

    Pluck the parsley leaves from the twigs and chop finely.

13. 13

    Add the shallots and parsley to the lentils. Season to taste with salt and the remaining white wine vinegar. Then stir in the sunflower oil.

14. 14

    Mix the crème fraîche with some salt, pepper, freshly grated orange peel and freshly squeezed orange juice.

15. 15

    Arrange the radicchio leaves flat on 2 plates and sprinkle with the lentil vinaigrette. Decorate with the orange crème fraîche and serve.