Equipment
Ingredients
Roasted Root Component
- 550 g acorn squash, peeled, seeded, 1.5cm dice
- 150 g carrot, peeled, 1.5cm dice
- 550 g celeriac, peeled, 1.5cm dice
- 350 g beets, peeled, 1.5cm dice
- 35 ml extra virgin olive oil
- 4 g kosher salt
- 3 thyme
- 2 rosemary
- 110 g thick-cut bacon, diced
Lentil Base
- 400 g puy lentils
- 3 garlic, smashed and peeled
- 2 bay leaf
- 1400 ml water
Citrus Sherry Vinaigrette
- 65 ml sherry vinegar
- 12 g dijon mustard
- 135 ml extra virgin olive oil
- 45 ml tangerine juice, freshly squeezed
The Finish
- 250 g radicchio, finely sliced
- 40 g scallion, thinly biased sliced
- 15 g flat-leaf parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 445 kcal
- Protein
- 17 g
- Carbohydrates
- 48 g
- Fat
- 23 g
- Fiber
- 10 g
- Sugar
- 6 g
- Sodium
- 653 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 12 mg
- Potassium
- 1013 mg
- Calcium
- 96 mg
- Iron
- 5.2 mg
- Magnesium
- 75 mg
- Phosphorus
- 291 mg
- Zinc
- 2.3 mg
- Vitamin A
- 150 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 3.6 mg
- Vitamin K
- 134 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.55 mg
- Riboflavin
- 0.19 mg
- Niacin
- 3.5 mg
- Folate
- 269 mcg
- Water
- 316 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Set your oven to preheat at 200°C (400°F). Ensure the rack is in the center position.
Toss the diced squash, carrots, celeriac, and beets with 35ml olive oil and 4g salt on the baking sheets until glistening. Nestle the thyme and rosemary sprigs among the vegetables.
Seal the pans tightly with aluminum foil and roast for 25 minutes to steam-tenderize the roots.
Discard the foil, scatter the bacon over the vegetables if using, and roast for an additional 35 minutes until the edges are deeply browned and caramelized.
While roasting, simmer the lentils in a pot with water, smashed garlic, and bay leaves for 22-28 minutes until tender but still retaining a 'bite' (al dente).
Create the emulsion by whisking sherry vinegar, Dijon, and tangerine juice in a bowl, then slowly streaming in the 135ml olive oil while whisking vigorously.
Drain the lentils, discard the aromatics, and immediately toss the warm legumes with 60% of the vinaigrette to allow absorption.
Fold the roasted vegetables into the lentils, layer over the sliced radicchio, and garnish with scallions, parsley, and the remaining dressing.
Chef's Notes
- The quality of the sherry vinegar is paramount here; look for a 'Reserva' for smoother acidity.
- Always dress the lentils while they are steaming; the heat allows the cellular structure to absorb the vinaigrette deeply.
- If the radicchio is too bitter for your palate, soak the sliced leaves in ice water for 10 minutes before drying and serving.
Storage
Refrigerator: 3 days — Store lentils and roasted vegetables separately from the radicchio to maintain texture.
Reheating: Gently warm the lentil and vegetable mixture in a pan over low heat with a splash of water before combining with fresh greens.
Troubleshooting
Lentils are mushy or falling apart
Cause: Excessive cooking time or boiling too vigorously.
Fix: Drain immediately and spread on a flat tray to stop the cooking process with air exposure.
Prevention: Begin testing for doneness at 20 minutes; maintain a gentle simmer, not a rolling boil.
Vegetables are soggy, not caramelized
Cause: Overcrowding the baking sheet, causing the vegetables to steam in their own moisture.
Fix: Increase oven heat to 220°C (425°F) for the final 10 minutes.
Prevention: Use two baking sheets to ensure space between the dice.
Cultural Context
This dish is a modern interpretation of the classic French 'Salade de Lentilles du Puy', elevated with the roasting techniques of the New American farm-to-table movement.
