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Charred endive and fennel take on a deeper, sweeter flavor in this salad mixed with lentils and diced prunes and seasoned with a shallot vinaigrette.
Soak the dried plums in the vinaigrette.
Heat a grill pan over medium-high heat. In a bowl, mix the fennel and endive with enough oil to lightly coat. Season with salt.
Put the fennel and endive on the grill pan and grill until charred on at least one side. The core of the endive should soften but not become completely soft. Return the fennel and endive to the bowl and mix with the plums and shallot vinaigrette. Add the lentils and some of the fennel fronds and mix to combine. Serve warm or at room temperature.
35 g / 1/4 cup Diced Dried Plums
60 ml / 1/4 cup Shallot Vinaigrette
Vegetable oil
1 fennel bulb, cored and sliced, reserving fronds for garnish
6 endive spears, halved
1 g / 1/4 teaspoon salt
120 g / 3/4 cup cooked black lentils, such as beluga
Studies have shown that the high levels of antioxidant phenolic compounds in prune plums—mainly neochlorogenic and chlorogenic acids— suppress the formation of warmed-over flavor.
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