Lentil Salad with Egg

Ingredients

• 250 g green lentils
• 4 radishes
• 4 eggs
• 1 head of radicchio
• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• 1 EL Butter
• 200 g young asparagus (baby asparagus)
• Salt
• Pepper (freshly ground)
• Lemon juice
• 2 large tomatoes
• 1 Garlic clove
• 2 dried tomatoes (pickled in oil)
• 2 EL olive oil
• 2 EL sherry vinegar
• 1 TL grainy mustard
• Salt
• Pepper (freshly ground)
• sugar
• oregano (for garnish)

Instructions

1. 1.

   Rinse the lentils and cook them in unsalted water for about 40 minutes until al dente.

2. 2.

   Wash, trim, and slice the radishes thinly. Boil the eggs to soft‑boiled or hard‑boiled consistency, then cool, peel, and quarter. Halve the radicchio, remove the stem, separate the leaves, wash, dry, shake off excess water, and tear into bite‑sized pieces. Peel and finely dice the shallot and garlic, then sauté them briefly in olive oil and butter.

3. 3.

   Wash, trim, cut off woody ends of the asparagus, and stir‑fry it for 2–3 minutes in the pan.

4. 4.

   Add the drained lentils to the pan, toss, and season with salt, pepper, and lemon juice. Remove from heat.

5. 5.

   For the vinaigrette, wash the tomatoes, discard stems, and chop finely. Peel and dice the garlic. Blend about half of the tomatoes with the dried tomatoes, 2 EL tomato oil, olive oil, garlic, vinegar, mustard, salt, pepper, and sugar. Fold in the remaining tomato cubes and adjust seasoning.

6. 6.

   Arrange the warm lentils with asparagus, radicchio, and radishes on a plate. Drizzle with the tomato vinaigrette, top with egg quarters, and garnish with fresh oregano. Serve with ciabatta bread.