This refreshing salad is easy and versatile. The balance in it is achieved through the combination of tart, juicy orange segments, sweet calamari and bitter radicchio leaves, along with the spice from fresh radish.
You can add whatever soft herbs you have at hand, and we love using blood orange when it’s in season for its colour and flavour. Cook the lentils ahead of time and this salad can be thrown together in a matter of minutes when you’re ready to eat!
1kg Calamari, cleaned and scored
100g du puy (or “French style”) lentils
1 small head of radicchio
4-5 radishes
1 small handful of mint
1 small handful of parsley
2 oranges, segmented
2 cloves garlic
½ brown onion
Salt and Pepper
1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar