Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g lentils, brown
- 400 g rapes, mixed
- 100 g leeks
- 1 bunch basil
- 3 tablespoon balsamic vinegar, bianco
- 2 tablespoon olive oil
- 2 tablespoon grappa
- 30 g pine nuts
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Rinse lentils in cold water. Cook with a little vinegar in plenty of water for 25-30 minutes until soft. Drain, rinse with cold water and drain.
- Roast the pine nuts without adding any fat, leave to cool.
- Halve and core the grapes. Cut the leek into very fine strips. Set aside a little basil for the garnish, chop the rest.
- Mix the oil, balsamic vinegar and grappa in a bowl. Season to taste with salt and pepper. Add the lentils, grapes and leeks, mix well. Let it steep for 10 minutes.
- Spread the lettuce on plates, sprinkle with pine nuts and decorate with the rest of the basil.
- It goes well with raw ham florets or Parmesan chips.
- The grappa can also be left out, but gives a special kick.
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