Radicchio Salad with Buttery Lentils, Pine Nuts & Dried Cherries

You’re going to see many more recipes made with lentils in the years to come. Why? When asked to sum up the most important recommendation from the 2025 Dietary Guidelines Advisory Committee, Dr. Christopher Gardner, committee member and Director of Nutrition Studies at the Stanford Prevention Research Center, didn’t hesitate: “Easy—eat more beans, peas, and lentils, and less red meat.” Not only are these plant-based staples a win for your health, but they’re also better for the planet. This recipe is one of many that can help you put that advice into action.

Serves 2-4

6 ounces dairy or nondairy ricotta cheese, optional
1 medium head radicchio
1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar reduction (homemade or store bought - if store bought make sure there's no sugar added, it should only contain balsamic vinegar)
3 tablespoons unsalted dairy or nondairy butter (like Miyoko’s), divided
12 - 15 medium - large sage leaves
1 cup cooked lentils, thoroughly patted dry (brown, green, or black - any that hold their shape)
1/3 cup unsweetened dried cherries
1/3 cup pine nuts
Salt and freshly ground black pepper

1. If you are using ricotta, spread 2-3 tablespoons on the center of each plate. Sprinkle the ricotta with salt and pepper and drizzle with a 1/2 - 1 teaspoon balsamic reduction. If you aren’t using ricotta, drizzle the balsamic reduction directly on the plates.

2. In a large bowl, toss the radicchio with the olive oil, remaining balsamic reduction, and a pinch of salt and pepper. Set aside.

3. Place a small paper-towel lined plate next to the stove. Melt 1 1/2 tablespoons of the butter in a large skillet over medium heat. Add the sage leaves and fry for around 30 seconds on each side, until they turn golden brown and start to curl. (You may need to press the leaves down to submerge them in the butter, tilt the skillet, or spoon the butter on top of the leaves.) Transfer to the plate with a fork.

4. Melt the remaining butter in the skillet. Add the lentils, dried cherries and pine nuts and season with salt and pepper. Cook, stirring frequently, until the lentils are crunchy and some of them reveal their lighter colored insides and the pine nuts are toasted, 5 - 7 minutes. Remove from heat.

5. Spoon half of the lentil mixture between the plates on top of the ricotta. Top with the dressed radicchio, the remaining lentil mixture, and the fried sage. Serve immediately.