Sprouts, Sprout Tops, Lentils, and Endive

Preparation

1. Step 1

   Rinse the lentils and add them to a pot of boiling water. They should be ready in fifteen to 25 minutes, depending on their age. Drain them in a colander.

   Step 2

   While they are cooking, make the dressing. Dissolve a tiny pinch of salt in the vinegar, then beat in the oils, sugar, and mustard. As soon as the lentils are drained, toss them in the dressing.

   Step 3

   Slice the endive into thin rounds. Shred the sprout tops (I like to make them about the width of pappardelle), then blanch them in lightly salted boiling water. Remove after a few seconds and flash under cold running water. Do the same with the sprouts, blanching them for a little longer.

   Step 4

   Toss the greens, endive, and lentils together.

2. Some good things to add

   Step 5

   Cubes of feta cheese.

   Step 6

   Crumbled blue cheese, such as Roquefort or Cashel blue.

   Step 7

   Paper-thin slices of coppa, speck, or salami.

   Step 8

   Chunks of fried apple (toss cubes of peeled apple in hot butter until golden).

   Step 9

   Slices of raw pear.

   Step 10

   Sprouted mung beans.

   Step 11

   Slices of hot butcher shop sausage or blood sausage.

   Step 12

   Slices of crisp bacon (of course, but I can never resist them with anything from the cabbage family).