Gem Lettuces Recipe

Cook lentils

Rinse the lentils under cold water. In a small saucepan combine rinsed lentils and 600 ml water. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 15–20 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to dry and cool for 10–15 minutes.

Fry until crisp

Heat 3 tbs olive oil in a small skillet over medium-high heat. When hot, add the drained lentils in a single layer (work in batches if necessary). Sauté, stirring occasionally, until the lentils become golden and crispy at the edges, about 6–8 minutes. Stir in smoked paprika and 1/2 tsp salt during the last minute. Transfer lentils to paper towel-lined plate to drain and cool — they will crisp further as they cool.

In a bowl or jar combine 60 ml verjus, 1 tbs Dijon mustard, 1 tsp honey, 1 tbs minced shallot, 1 tsp salt and 1/2 tsp pepper. Whisk or shake to combine. Slowly drizzle in 120 ml extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning; you can add a bit more verjus or honey if you prefer brighter or sweeter vinaigrette. Keep refrigerated if not using immediately.

Prepare vegetables: thinly shave carrots with a peeler into ribbons (about 1 cup). Thinly slice radishes (about 3) and cucumber into ribbons or long bias slices. Trim and halve or quarter the gem lettuces depending on size, keeping leaves intact so they hold shape.

Dress salad: place the halved gem lettuces in a large bowl or on a serving platter. Spoon about 3–4 tbs of the verjus vinaigrette over the lettuces and gently toss or massage to coat evenly (reserve extra vinaigrette to finish at table). Add shaved carrots, radishes, cucumber and microgreens; toss gently to combine. Taste and season with sea salt and freshly ground black pepper (use about 1 tsp each distributed across salad).

Add cheese and crispy lentils: scatter 75 g shaved Piave over the salad. Sprinkle the cooled crispy lentils evenly on top so they stay crunchy. Drizzle the reserved vinaigrette or 1 tbs extra virgin olive oil and finish with a light sprinkle of lemon zest if using.

Serve: transfer to a serving plate if you assembled in a bowl or serve directly. Provide extra dressing at the table. Serves 4 as a starter or to share.