- 150g lentils
- 2 tomatoes
- Red chicory
- Curly endive
- Spring onion
- Olive oil
- Modena vinegar
- Boil the lentils, allow to cool and set aside.
- In a bowl, mix the peeled, diced and seedless tomato with julienned chicory, the curly endive, finely chopped chives and chopped spring onion.
- Prepare a vinaigrette with 3 parts olive oil to one part balsamic vinegar, add a pinch of salt, and sprinkle over the salad. Serve.
Cook the lentils with cloves, bay leaf and pepper for extra flavor.