Friday, November 3, 2017

Roast Potato, Asparagus, and Lentil Salad

Yield: 4-6 servings

1 cup green lentils (or du Puy lentils)
2 medium yellow potatoes, diced
2 medium red potatoes, diced
2 bunches asparagus, ends broken off and chopped
1 shallot, thinly sliced
2 tbsp olive oil, separated
2 tbsp dill, chopped
salt and pepper

2 tbsp grainy mustard
2 tbsp dijon mustard
1/4 cup olive oil
3 tbsp lemon juice
salt and pepper

1. Preheat oven to 425F. Line two large baking sheets with parchment paper.
2. Place potatoes on one baking sheet and drizzle with 1 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, or until tender, turning once halfway through cooking. 
3. Place asparagus on the other baking sheet and drizzle with another tablespoon of oil. Sprinkle with salt and pepper. Roast for 7 to 10 minutes or until tender. 
4. Meanwhile, place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer about 15 to 20 minutes, or until tender. Be careful not to overcook. Drain and set aside.
5. In a large bowl, combine roasted vegetables with the lentils and gently toss to combine.
6. Prepare the dressing by whisking all of the dressing ingredients together. 
7. Pour half of the dressing onto the salad and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

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