Potatoes with Lentils, Chicories, and Anchoïade

FOR THE LENTILS

This yields 6 cups of lentils - for the Potato Salad you need 1¼ cups.

1. Place the lentils in a colander and rinse under cold running water. Tip the rinsed lentils into a medium pot and cover with 2 inches of cool water. Add the sage, garlic, chili, and tomato and drizzle in 2 to 3 tablespoons olive oil, enough to create a thin film across the water’s surface.
2. Bring the lentils to a simmer over medium heat and cook until just tender and still ever so slightly toothsome at the center, 12 to 15 minutes. Season with salt, but keep in mind that since the lentils will continue to absorb the seasoned cooking liquor, you do not want to Oversalt.
3. After the lentils have rested and fully softened, about 20 minutes, taste and adjust the seasoning with salt as needed. Serve the lentils right away, drained of their liquid and finished with oil. Or, alternatively, cool and store them covered in their liquor in the fridge for up to 3 days; reheat gently before serving.

FOR THE ANCHOÏADE

This yields 2 cups of anchoïade - for the Potato Salad you need 3 tablespoons, plus more to taste.

1. Add the anchovies, thyme, mustard, lemon juice, and garlic to a food processor. Pulse for a moment or so, until a relatively rough paste forms. With the blade running, drizzle in a thin stream of olive oil, about 1½ cups, until incorporated.
2. Once the anchoïade is emulsified, blitz in 1 to 2 tablespoons tepid water, or as needed, so it is pourable. Season with salt and more lemon juice to taste.

FOR THE POTATO SALAD

1. Bring a medium pot of salted water to a boil over high heat. As the water comes up, peel the potatoes. Once the water is rumbling, add the potatoes to the pot and cook until the largest one is easily pierced with the tip of a knife, about 15 minutes.
2. Drain the potatoes and cut into pieces roughly the size of ½-inch cubes. Add the potatoes to a wide bowl. With a slotted spoon, drain the lentils and scatter them over the potatoes. Season with salt and a squeeze of lemon juice and mix to combine, then taste and adjust the seasoning as needed. (It’s important to season potatoes and lentils while they’re hot and at their most absorbent.) When they have cooled slightly, 5 to 10 minutes, taste and season again as necessary. Set aside.
3. Slice the top 2 inches off the Treviso head and throw the leafy tips into the bowl with the potatoes. Very finely slice the rest of the head, down to the root end. Add to the salad bowl, along with the parsley, and fold in the anchoïade and lots of pepper. Wait a few minutes, then taste and season with more salt, olive oil if needed, and pepper and lemon juice to taste. You may need to season once or twice more before serving—lentils and potatoes are sponges, and their seasoning mellows as it settles into place.