Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Lentil Salad with Burrata
Total:
1 hr 45 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 ounces pancetta, cut into small dice 
  • 1/2 red onion, finely chopped 
  • 2 carrots, finely chopped 
  • 2 stalk celery, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 2 cups French green lentils, picked over and rinsed 
  • 3 cups mixed greens 
  • 2 large burrata balls, cut into small pieces 

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the pancetta and render the fat; cook until the edges are crispy, about 5 minutes. Add the onion, carrots and celery and saute until tender, about 6 minutes. Toss in the garlic and saute until fragrant, about 1 minute. Add the lentils and cover with water by 2 inches. Bring to a boil, reduce the heat to a low simmer and cook until the lentils are tender but not falling apart, about 18 minutes. Drain well and let cool.

Put the mixed greens in a large bowl. Add the lentils, burrata and a sprinkle of, olive oil and mix to combine.

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