Natasha Corrett's Puy Lentil, Asparagus, and Salsa Verde Salad is a vibrant and refreshing dish that combines the earthy flavors of Puy lentils with the crispness of asparagus and the zesty brightness of salsa verde. It's a perfect choice for a healthy and satisfying meal.
Ingredients: 200g Puy lentils, rinsed and drained. 250g asparagus, trimmed and halved. 1 red onion, finely chopped. 2 cloves garlic, minced. 1 lemon, zest and juice. 3 tablespoons extra-virgin olive oil. Salt and pepper to taste. 1/4 cup fresh parsley, finely chopped. 1/4 cup fresh basil, finely chopped. 1/4 cup fresh mint, finely chopped. 2 tablespoons capers, chopped. 2 anchovy fillets, minced optional. 1 tablespoon Dijon mustard. 1 tablespoon red wine vinegar. 1 teaspoon honey.
Instructions: Put the Puy lentils in a pot with water to cover them. Then, bring the pot to a boil. Cool down, then simmer for 20 to 25 minutes, or until the vegetables are soft but still firm. Remove the water and set it aside. While the lentils are cooking, boil the asparagus for two to three minutes, until it is bright green and soft. To stop the cooking process, drain the food and plunge it right into ice water. Once more, drain and set aside. Cut up the garlic and put it in a small bowl. Add the lemon juice, zest, extra-virgin olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper. Whisk the ingredients together until smooth. Put the cooked lentils, blanched asparagus, capers, finely chopped red onion, and minced anchovy fillets if using in a large bowl. Put the salsa verde dressing on top of the salad and gently toss everything together. Finely chop the fresh mint, basil, and parsley and add them to the salad. Toss it again to mix everything together. If you need to, add more salt and pepper to taste. The Puy Lentil, Asparagus, and Salsa Verde Salad is a tasty and healthy side dish or a light main course. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
Soil Chemistry