Lemony Roasted Broccolini, Arugula & Lentil Salad
Recipe yields 2 quite large, entrée-sized salads or 4 medium side salads. This salad is best served immediately. If you plan on having leftovers, store the dressing separately from the salad and toss individual servings as necessary. Yields: 2-4
INGREDIENTS
Salad
1-2 large bunches of broccolini, sliced into bite size, lengthwise at an angle (keep florets attached to stalk), include all the stalk and any broccolini greens
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
½ cup black beluga lentils (or green/Puy lentils), picked through for debris and rinsed
1 ¼ cups water
4 big handfuls of arugula (or another green)
½ cup freshly grated Parmesan cheese
Lemon Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice, to taste
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, pressed or minced
Pinch of red pepper flakes
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper for easy-clean-up. Toss broccolini in the olive oil so they are lightly coated, and sprinkle with the salt and then spread in a single layer on the baking sheet (be sure not to overcrowd). Bake for 15-25 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges but not burnt
In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.
Whisk together the vinaigrette ingredients while the roasted broccolini and lentils cool a bit.
In a large serving bowl, combine the broccolini, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately, but you can store leftovers in the fridge, covered, and brighten them up with another squeeze of lemon when you’re ready to polish them off. For best results, store the dressing separately from the greens until you are ready to serve.