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.

Ingredients

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)

Champagne-Shallot Vinaigrette

2 cups coarsely chopped assorted lettuce (I used mixed baby lettuces) 

1/2 cup loosely packed fresh flat-leaf parsley leaves (I omitted)

Champagne-Shallot Vinaigrette

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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