Asparagus, Orange, & Lentil Salad
Asparagus, Orange, and Lentil Salad leapt off the page at me in the March issue of Southern Living Magazine!
All you could want in a spring salad~ fresh, light, healthy and pretty enough to serve company!
Lentils are cooked 8 – 10 minutes, al dente, so they remain firm when tossed with a Champagne-Shallot Vinaigrette. I used a citrus champagne vinegar for a little more citrus-y flavor.
1 medium-size fennel bulb
2 large oranges, peeled and sliced
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt, divided
2 pounds fresh asparagus
1 1/2 cups dried pink lentils, rinsed (I used red)
2 cups coarsely chopped assorted lettuce (I used mixed baby lettuces)
1/2 cup loosely packed fresh flat-leaf parsley leaves (I omitted)
3 tablespoons Champagne vinegar
1 tablespoon finely chopped shallots
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.
Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender. Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.
Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.
You can find a printable recipe from Southern Living, here.
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This looks delicious! Southern Living should hire you as their photographer! Your photos of the salad and it’s making are just gorgeous!
LOVE THIS! All my favorites and so pretty. I never use lentils, do they give a bit of crunch? Looks wonderful, although my food group choice is sugar I do love a good salad~
Yes they add a little texture & bite to the salad :)
Oh this looks so good! Very different and unique combo of ingredients. I can read the same issue of Southern Living and never even see the recipe that you always turn into a star presentation! The salad dressing sounds like a great dressing to make for any salad too. I have never tried lentils in salad, all sounds sooo fresh!
Looks delicious….and with asparagus, lentils, oranges it is hearty enough to be a real meal, not just a side dish!
Wow, this is such a pretty salad Mary! Nice and healthy too-enjoy:@)
This is a beautiful salad. I love all the O Olive Oil vinegars as well as their Meyer lemon and clementine olive oils.
Looks great! But here in Holland we have had such a cold weather that the prices of asparagus are sky-high. So the salad has to wait until they are cheaper :)
What a beautiful and interesting salad! I’d never have thought to use lentils in a salad. It looks delicious.
There is not one ingredient that I don’t love in this beautiful salad! I love it.
Beautiful! I pinned this two seconds after I landed on your post. I’m going to look for the vinegar. I once spent an hour looking at bottles at A Southern Season in Chapel Hill, NC.
i like the combination of flavors. great photographs too.
Mary this looks so perfect for Spring. Your whole side yard looks perfect for Spring. I need some salads like this to help pare off the winter pounds! And it is so appealing to the eye!
Hee, hee two great minds think alike! I love this salad, and even Shelley liked it, and she usually doesn’t eat salads.
I’ve been using fennel a bit more lately in recipes, and I like it!
We’re in Tuscaloosa for Shanley Belle’s sorority’s Parents’ Weekend. We’re having so much fun!
Love this type of seasonal salads. This one I’ve never made but it looks delicious. I love how pretty it looks. The dressing sounds delish……..
Wow this salad sounds great – will have to try it. Thanks so much.
I made this for Easter brunch and it was a big hit!
Looks so refreshingly good! Love the sounds of that citrus champagne vinegar!
Mary, this is such a pretty salad. Ricki Jill recently made this recipe too. I’m going to give it a try, even thought I’m not a fan of lentils. Your images are gorgeous as always.
Everything you touch, Mary, turns out so pretty! I’m not a big fan of lentils, but your pictures make me want to make that salad. Do you have magic fairy dust?? xo
Gorgeous salad…have to make this as my hubby and I love lentils and the combination of the lentils, aparagus and oranges must be wonderful!!…
This salad is absolutely gorgeous! Found you through the Marvelous Monday link party. Hope you’ll stop by ItsYummi.com and see what I made this week! :)