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Lentil and Asparagus Salad

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Lentil and Asparagus Salad
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easy
Difficulty
30 min.
Preparation
 • Ready in 1 hr 10 min.
Ready in
Ingredients
Preparation

Ingredients

for 4 servings
For the salad
1 ½ cups
small, green Lentils (an un-hulled variety)
4
1
shallot (finely diced)
1 clove
garlic (finely diced)
1 tablespoon
1 tablespoon
2 cups
Baby Asparagus (woody ends removed)
1 head
red Endive (radicchio)
4
Radish (finely sliced)
For the vinaigrette
2
large tomatoes (finely chopped)
1 clove
garlic (finely diced)
2
2 tablespoons
2 tablespoons
1 teaspoon
whole-grain Mustard
oregano (to garnish)
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Preparation steps

Step 1/5
Cook the lentils in unsalted water for around 40 minutes until al dente.
Step 2/5
Boil the eggs until they are between soft- and hard-boiled, then quench in cold water, peel and cut into quarters.
Step 3/5
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.
Step 4/5
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.
Step 5/5
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.

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