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Ingredients
for
4
Lentil and Asparagus Salad
30 min., ready in 1 hr 10 min.
Time:
Ingredientsfor
- For the salad
- 1 ½ cups small, green Lentils (an un-hulled variety)
- 4 eggs
- 1 shallot (finely diced)
- 1 clove garlic cloves (finely diced)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 cups Baby Asparagus (woody ends removed)
- lemon juice
- 1 head red Endive (radicchio)
- 4 Radish (finely sliced)
- For the vinaigrette
- 2 large Tomatoes (finely chopped)
- 1 clove garlic cloves (finely diced)
- 2 sun-dried tomatoes (in oil)
- 2 Tbsps olive oil
- 2 Tbsps Sherry vinegar
- 1 tsp whole-grain Mustard
- sugar
- oregano (to garnish)
Preparation
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.