Greek Radish and Lentil Salad

For the Salad

1 cup French green or brown lentils

Zest and juice of 1 lemon

¾ teaspoon dried oregano

5 tablespoons extra-virgin olive oil, divided

4 large bunches of radishes, ideally with greens

4 ounces feta cheese, coarsely crumbled

¾ cup pickled red onions

1 tablespoon red wine vinegar

For thePickled Red Onions

1 medium red onion, halved crosswise and very thinly sliced pole-to-pole

½ cup apple cider vinegar

½ cup water

1 tablespoon granulated sugar

1 small bay leaf

For the Salad

Cook the lentils according to package directions, stopping cooking early enough for the lentils to retain their shape. Drain and transfer to a medium-size, non-reactive bowl. Add lemon zest, juice, and oregano; stir to combine. Then add 2 tablespoons extra-virgin olive oil and stir (this allows the lentils to absorb the lemon before being coated in oil). Set aside to cool.

Trim the leaves and root ends from the radishes. Discard the root ends. If the leaves are in good condition, wash, dry, and spread out on a serving platter. Otherwise, discard. Clean, dry, and thinly slice the radishes.

Spread the lentils over the radish greens, if using, or on a serving platter. Arrange the radish slices on top. Sprinkle the feta evenly over the radishes, then arrange ¾ cup of the pickled red onions over the top. Drizzle with the vinegar and remaining 3 tablespoons of olive oil. Serve immediately.

For thePickled Red Onions

Place the onions in a medium-size, non-reactive bowl and set aside.

Combine the remaining ingredients in a small non-reactive saucepan and set over high heat. Stir and bring to a boil to dissolve the sugar. Pour over the onions. Press down on the onions so they are almost submerged in the liquid.

Set aside to cool and marinate for at least 30 minutes. After 30 minutes, the onions may be used or transferred to an airtight container and refrigerated for up to several weeks. The sharp bite of the onion lessens over time. Remove the bay leaf just before using the onions.

From Issue

No. 04 / Spring 2018