In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Lentil, frisée salad with asparagus and sherry vinaigrette
Gluten-Free Friendly, Dairy-Free, Vegetarian
2 Servings, 475 Calories/Serving
5–20 Minutes
This warm vegetarian salad gets a protein boost from mineral-rich lentils cooked with thyme and other aromatics. Spikey frisée gives a bit of attitude and crunch, while a sherry and honey vinaigrette tames the green’s slight bitterness.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 1 bunch asparagus
- 1 large red spring onion
- 4 to 5 baby carrots
- 2 sprigs thyme
- 1 teaspoon ras al hanout
- 15-ounce can lentils
- 1 head frisée 1 shallot
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Sauté asparagus
Heat sauté pan on high. Rinse asparagus and pat dry. Trim off tough ends and drizzle with oil. Toss asparagus in hot pan with a pinch of salt and cook until soft and slightly charred, 5 to 7 minutes. Remove from heat. Meanwhile:
*Peel and finely dice onion.
*Peel and trim carrots. Slice on an angle into 1/4-inch pieces.
*Peel and finely dice onion.
*Peel and trim carrots. Slice on an angle into 1/4-inch pieces.
2
Cook aromatics, prep salad:
In the same pan heat 1 tablespoon oil over medium heat until shimmering. Add onions and a pinch of salt and sauté until soft and translucent, 4 to 6 minutes. Add thyme and carrots and cook until just soft, 2 to 3 minutes. Stir in ras al hanout, lentils and 1/4 cup water. Reduce to a simmer and cook until all the water has absorbed, 8 to 10 minutes. Remove from heat and let cool. While that's going:
Rinse frisee and shake dry. Trim off root end and separate leaves.
Peel and mince shallot.
3
Make dressing
In a small bowl mix shallot with salad dressing and 2 tablespoons oil. Stir to combine and add a pinch of salt to taste.
4
Toss salad, plate
Toss frisée with vinaigrette and lentils. Divide evenly between two plates and serve alongside asparagus.