Marinated Lentil Radicchio Frisée Salad

One of the absolute BEST foods on the planet for you in terms of nutrient quality is lentils. They have the highest protein, by weight, of any plant-based food, they are an easy substitute for animal protein in any recipe, and they are loaded with fiber.

For this week’s recipe, I included the impressive legume in a Marinated Lentil Radicchio Frisée Salad with basil, spinach pesto, golden beets, walnuts, and some nutrient-dense extra virgin olive oil. Enjoy!

Serves 4

Salad:

1 head of radicchio, chiffonade cut 
2 cups of cooked beluga lentils 
2 grapefruits, segmented and segments cut in half 
1 small golden beet, peeled and spiralized or alternatively julienne cut. 
2/3 cup of toasted walnuts
2 heads of Frisee, chiffonade cut and washed and dried 
Pesto dressing as needed 

Pesto:
1 cup basil 
1/2 cup baby spinach
1/3 cup toasted walnuts 
Olive Oil
Salt to taste. 

Place spinach, basil and walnuts into the food processor and blend. Adding olive oil slowly until a paste forms and then season with salt to taste. 

Vinaigrette: 

1/2 c veganaise
1/4 cup of pesto 
2 T of white wine vinegar 
1 T honey 
Juice of one lemon 
1/2 cup olive oil. 

Combine Lentils, Frisee, radicchio and beets in a mixing bowl. Add pesto vinaigrette to your preference and toss. Divide into salad bowls and garnish with grapefruit segments and toasted walnuts Place all ingredients in a mixing