Dandelion Salad with Lentils and Cherry Tomatoes

Ingredients

• 100 g brown lentils
• 250 g Cherry Tomatoes
• 1 Red Onion
• 4 Tbsp sunflower oil
• 2 tbsp Apple cider vinegar
• 1 tsp balsamic vinegar
• Salt
• pepper, freshly ground
• 1 bunch mixed dandelion greens (green and bleached)
• 1 bunch frisée lettuce
• 4 leaves of head lettuce

Instructions

1. 1.

   Soak lentils overnight. Cook lentils for 45–60 minutes, depending on variety, then drain well.

2. 2.

   Wash, trim, and dry the salads; tear into bite-sized pieces. Mix sliced onions and halved tomatoes with the salad, seasoning with salt and pepper.

3. 3.

   Prepare a dressing from sunflower oil, apple cider vinegar, balsamic vinegar, salt, and pepper. Drizzle over the lentils and toss gently, letting it sit briefly. Arrange lentils decoratively around and atop the salad.