SALADS

Asparagus, Snap Pea and French Lentil Salad

Asparagus, Snap Pea and French Lentil Salad

Asparagus, Snap Pea and French Lentil Salad

Servings

4

servings

 
Nothing quite captures the essence of Spring like the marriage of tender asparagus and crunchy snap peas. As the frost of winter dissipates and nature awakens, my palate yearns for something equally invigorating. Enter this Asparagus, Snap Pea and French Lentil Salad with Creamy Scallion Dressing which checks all the boxes. It’s tasty, hearty, simple yet sophisticated, and meal prep friendly. 
 
French lentils, also known as Puy lentils, originate from the volcanic soils of the Puy region in central France and are known for their superior quality, unique taste and robust texture. Their ability to hold their shape when cooked makes them ideal for salads. Unlike common brown or green lentils, French lentils are small, slate-green in color, and boast a firm texture even after cooking. This characteristic makes them ideal for dishes where you want the lentils to hold their shape, such as this Asparagus, Snap Pea and French Lentil Salad.
 
Because you want to keep the lentils firm, I don’t recommend preparing them according to package instructions. Instead, cook your lentils in salty water, as if you were boiling pasta. Then drain and rinse them so they don’t turn to mush. Next, blanch and shock the asparagus and snap peas to achieve optimal flavor and texture.  If you’ve followed me for a while, you know that blanching and shocking vegetables is a cooking technique I love for the following reasons: 1. it helps vegetables retain their vibrant color by deactivating enzymes that cause discoloration; and 2. it enhances the texture of veggies.  By, blanching the veggies in boiling water then shocking them in ice water to halt the cooking process, we soften them ever so slightly so they retain their crunch. An added bonus: Blanched and shocked vegetables can be used immediately in recipes, refrigerated for later use, or frozen for longer-term storage.

Consequentially, this salad is great for meal prep, and will last for 2-3 days in the refrigerator. If making in advance for an event, I recommend waiting to toss with the dressing and keeping the herbs separate until just before serving.

Ingredients

  • 1 cup dried French (Puy) Lentils (or 2 cups precooked)

  • 1 lb. asparagus

  • 8 oz snap peas

  • 3 gumball sized radishes

  • 1/2 cup coarsely chopped dill

  • 1/2 cup coarsely chopped mint

  • 3-4 oz feta, crumbled

  • 1/3 cup sunflower seeds 

  • Creamy Scallion Dressing

  • 16 oz. Greek yogurt

  • 10-12 scallion tops, rinsed well

  • 2 tbsp extra virgin olive oil

  • 2 lemons, juiced

  • 1/2 tsp sugar

  • 1-2 tbsp cool water

  • 1/2 tsp Kosher salt, plus extra for seasoning to taste

  • black pepper

Directions

  • Cook the lentils: Because you want to keep the lentils firm, I don’t recommend you prepare them according to package instructions. Instead, cook your lentils in salty water, as if you were boiling pasta. Bring 3 quarts of water to a boil and add 3 tablespoons of Kosher salt. Add the lentils and reduce the heat to keep the water at a low boil. At 15 minutes, remove a few lentils to test for doneness. Mine typically take 18 minutes to cook through. Take care not to overcook them. Drain and rinse the lentils under cold water in a fine mesh strainer, giving the strainer a good shake to rid the lentils of as much water as possible. Spread the lentils onto a large plate covered with a double layer of paper towel to dry out the lentils further. This makes the dressing cling to them better.
  • Bring 4–5 quarts of water and 2-3 tablespoons of Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Make sure the bowl is large enough to fit all the asparagus and  snap peas. Add the asparagus to the boiling water and cook for 45-60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus from the boiling water and plunge into the ice bath. Bring the water you cooked the asparagus in back to a boil, then add the snap peas. Cook the snap peas for 1 minute, then remove them and add them to the ice bath with the asparagus. Drain the veggies from the ice bath and pat them dry gently with a towel. This is vital, because if the veggies are wet, the dressing will not cling to them well.
  • Transfer the asparagus to the cutting board, then slice the asparagus thinly on the bias. Add the asparagus to a large bowl. Slice the snap peas thinly on the bias and add them to the bowl with the asparagus. Add the lentils, dill, mint and crumbled feta to the bowl. Dress the salad and toss. Season the salad with Kosher salt and black pepper and add more dressing as desired. Top the salad with the sunflower seeds right before serving. 
     
  • Creamy Scallion Dressing
  • Prepare dressing by blending together the yogurt, scallion tops, oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition,  to thin to drizzling consistency. Season to taste with more salt and pepper.