Fennel Lentil salad with Ricotta
July 8, 2017
WSJ 2017 Serves 4
INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.
DIRECTIONS:
- Anchovies- place on dish, drizzle with some oil, lemon zest.
- Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
- Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
- Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.
Olsson Recipes 