Fennel & Braised-Lentil Salad With Ricotta

By ltrodrigu

Ingredients

• 4 tablespoons olive oil, plus more to drizzle
• Pinch of red chili flakes
• Zest and juice of 1/2 lemon
• 2 cups green or black lentils
• 1 head garlic, halved crosswise
• 2 sprigs fresh sage
• Sea salt and freshly ground black pepper
• 2 medium heads fennel, halved lengthwise
• 2 cups fresh ricotta
• 2 tablespoons chopped parsley

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Place lentils in a heavy, medium pot with both garlic-head halves and sage. Cover lentils with 2 inches water and add 2 tablespoons olive oil. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer lentils until tender but still whole, about 20 minutes. If necessary, add extra water to keep lentils submerged throughout cooking. Strain lentils and season with salt, pepper and a drizzle of olive oil.

Slice fennel into very thin slivers. If fennel is woody, sprinkle with lemon juice to soften. Season with 2 tablespoons olive oil and salt and pepper to taste.

Place ½ cup ricotta on each plate. Season cheese with salt and arrange dressed fennel on top. Spoon lentils generously over fennel. Top with a drizzle of olive oil and chopped parsley.