Ingredients

enough for 2

　　French or similar small lentils – 2/3 cup (125g)

　　red Belgian endive – 2 long ears

　　sprout tops – 2 heads

　　small Brussels sprouts – a handful

　　

For the Dressing

sherry vinegar – 2 tablespoons

　　walnut oil – 2 tablespoons

　　sunflower or peanut oil – 2 tablespoons

　　sugar – a pinch

　　Dijon mustard – 2 teaspoons

　　

Step 1

Rinse the lentils and add them to a pot of boiling water. They should be ready in fifteen to 25 minutes, depending on their age. Drain them in a colander.

　　

Step 2

While they are cooking, make the dressing. Dissolve a tiny pinch of salt in the vinegar, then beat in the oils, sugar, and mustard. As soon as the lentils are drained, toss them in the dressing.

　　

Step 3

Slice the endive into thin rounds. Shred the sprout tops (I like to make them about the width of pappardelle), then blanch them in lightly salted boiling water. Remove after a few seconds and flash under cold running water. Do the same with the sprouts, blanching them for a little longer.

　　

Step 4

Toss the greens, endive, and lentils together.

　　

Some good things to add

Step 5

Cubes of feta cheese.

　　

Step 6

Crumbled blue cheese, such as Roquefort or Cashel blue.

　　

Step 7

Paper-thin slices of coppa, speck, or salami.

　　

Step 8

Chunks of fried apple (toss cubes of peeled apple in hot butter until golden).

　　

Step 9

Slices of raw pear.

　　

Step 10

Sprouted mung beans.

　　

Step 11

Slices of hot butcher shop sausage or blood sausage.

　　

Step 12

Slices of crisp bacon (of course, but I can never resist them with anything from the cabbage family).

　　Tender