Some people, upon hearing the word lentil, imagine hippie vegan loaves, or a boiling cauldron of soup. They don’t know what we know…that lentils can be chic. If anyone argues, show them a picture of this Snap Pea Asparagus Potato and Lentil Salad with Green Goddess Dressing.

Most people think “Green Goddess” is just a catch-all for any green dressing, but it’s actually a formula. The original version contains anchovies, capers, and a sharp trio of parsley, chives, and tarragon in a mayo base. I ditched the mayo, using garlic and Dijon to create a thick and stable emulsion that is briny, bright, and absolutely craveable. In this Snap Pea, Asparagus, Potato, and Lentil Salad, the Green Goddess Dressing performs celestial enchantments, enrobing every bite in magic.

This salad just screams spring. Or as I like to call it, “blanch and shock season”, brought to you by everyone’s favorite spring vegetables (asparagus and snap peas) and the one utensil who carries spring on her back: the spider strainer. This is the time of year when asparagus and snap peas taste like optimism, and a quick dip in boiling water followed by an ice bath is all it takes to make them shine. 

Important Step: How to Blanch and Shock Veggies

What does it meant to blanch and shock veggies?

Blanching and shocking is a 2-step culinary technique where veggies are placed in boiling salted water (“blanched”) for typically 30-60 seconds then immediately transferred to an ice bath made of just ice and water using a spider strainer to stop the cooking (this is the “shocking” part). The result is veggies that have just been “made unraw” so to speak. They aren’t raw, but they aren’t fully cooked either. They taste sweeter than they did raw and have crisp texture that snaps between the teeth in the most pleasant way.

Do I really need a spider strainer?

Yes. It makes the process so easy and seamless. It allows to you scoop up the veggies in seconds, which is essential for the success of the blanch and shock technique. I use this 5-inch spider strainer.

I cannot find French lentils. Can I use another type of lentil?

Absolutely. I prefer French (Puy) Lentils but you can use any type of lentils. You can use canned lentils or cook them using my cooking method, linked here.

Do I need any special equipment to make the Green Goddess Dressing?

You need to use either an immersion blender (my preferred way) or a top loading blender to make the dressing because you need to drizzle in the oil while blending to achieve the ideal consistency. New to making salad dressing from scratch? Check out How to Make a Restaurant Quality Vinaigrette for a primer on the basics.

Want more yummy Spring Salad Recipes?

Check out these: TWELVE ASPARAGUS SALADS and this roundup of my 12 of MY FAVORITE QUINOA SALADS!

Snap Pea Asparagus Potato and Lentil Salad with Green Goddess Dressing

This Snap Pea, Asparagus, Potato and Lentil Salad with Green Goddess Dressing is hearty, fiber rich, and perfect for spring meals or meal prep.

Ingredients

• 1 lb. asparagus

• kosher salt

• 12 oz. snap peas

• 12 oz. baby Yukon gold potatoes

• 2 cups cooked French (Puy) lentils (here is my cooking method)

• 4 oz. feta (Sheep’s milk if you can find it)

• black pepper

• Green Goddess Dressing

• 4 tbsp plain rice vinegar

• 1 garlic clove

• 1/2 tbsp capers

• 1 tsp dijon mustard

• 1 anchovy

• 5 tbsp neutral flavored oil (like avocado or grapeseed)

• 3 tbsp extra virgin olive oil

• 1 cup parsley leaves

• 2 tbsp fresh tarragon, coarsely chopped

• 2 tbsp fresh chives, coarsely chopped

Directions

• Blanch and shock the asparagus and snap peas: In a large pot, bring 5-6 quarts of water and 2-3 tablespoons of kosher salt to a boil. 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 to 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. Repeat the same blanching and shocking steps with the snap peas. Drain all the veggies from the ice bath and pat them dry gently with a clean towel. This is an important step, because if the veggies are wet, the dressing will not cling to them well.
• Dump the water and refill the pot halfway. Add the potatoes and a pinch of kosher salt and bring to a boil. Cook the potatoes until they can be pierced easily with a fork. Drain and cool to room temperature.
• Prepare the dressing: Using a top loading or immersion blender, blend together the vinegar, garlic, capers, mustard, and anchovy until smooth. With the motor running, drizzle in the neutral oil, then olive oil. Add the parsley, tarragon and chive and blend again until smooth. Season to taste with salt and pepper.
• Build the salad: Slice the asparagus and snap peas into 1/4-inch pieces and add to a large bowl. Add the lentils to the bowl. Break up the cooled potatoes a bit and add the the bowl. Crumble in the feta and appx. 1/2 cup of dressing and toss. Season to taste, and add more dressing as needed.
• Want more protein? I love adding hot smoked salmon to mine. It makes such a satisfying desk lunch!

Equipment

• 
  YES YOU NEED A SPIDER STRAINER!LINK TO 5 INCH SPIDER STRAINER
• 
  Braun MultiQuick 5Buy Now!

Notes

• Some of the links I share are affiliate links and when used to make a purchase I may earn a small commission. I link to these products because of their quality and how they aid in the successful completion of my recipes- not because of any commission I receive from your purchase. I am not affiliated with any corporations outside of my own sole proprietorship and any product reviews I share are solely based on my own opinions. 

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