As you can gather from the title of this post, this salad is a combination of roasted vegetables, lentils, walnuts, and goat cheese. But there’s a lot more to it than what’s revealed in the title. There’s raw radicchio in addition to the roasted, lots of fresh tarragon, and it’s all dressed in an at once sharp, sweet, and salty dressing made with minced anchovies, shallots, mustard, honey, and currants. The whole combination is just so good. I find it as satisfying freshly made when the lentils are still slightly warm as half a day later—the longest it has lasted thus far—cold straight from the fridge at 10:00am, when I first find myself dipping into the leftovers. Truly, I wake up dreaming about this salad.
It comes from one of Food52’s latest books: Mighty Salads, which is filled, as the subtitle says, with “60 New Ways to Turn Salad Into Dinner.” You can read more about the salad here or skip straight to the recipe.