Lentil and asparagus salad 

Lentil and asparagus salad


Preparation:30 min
Ready in:70 min


For servings

For the salad
1 ½ cupssmall, green Lentils an un-hulled variety
1shallots finely diced
1 clovegarlic finely diced
1 tablespoonolive oil
1 tablespoonbutter
2 cupsBaby Asparagus woody ends removed
lemon juice
1 headred Endive (radicchio)
4Radish finely sliced
For the vinaigrette
2large tomatoes finely chopped
1 clovegarlic finely diced
2sun-dried tomatoes in oil
2 tablespoonsolive oil
2 tablespoonsSherry vinegar
1 teaspoonwhole-grain Mustard
oregano to garnish


1 Cook the lentils in unsalted water for around 40 minutes until al dente.
2 Boil the eggs until they are between soft- and hard-boiled, then quench in cold water, peel and cut into quarters.
3 Briefly fry the shallot and garlic in a pan in olive oil and butter. Add the asparagus and fry for 2-3 minutes then add the drained lentils. Stir to mix, then season to taste with salt, ground black pepper and a few squeezes of lemon juice. Remove from the heat.
4 For the vinaigrette, purée around half of the chopped tomatoes with the garlic, sun-dried tomatoes, 2 tbsp of the tomato oil, the olive oil, vinegar, mustard, salt, ground black pepper and sugar. Stir in the remaining chopped tomatoes and check the seasoning.
5 Arrange the warm lentils on a serving plate with the asparagus, red endive and radishes. Drizzle over the tomato vinaigrette, place the eggs on top and serve garnished with fresh oregano, and with ciabatta if desired.


This recipe hasn't received any comments yet.

Leave a Comment