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Puy lentil, asparagus & soft-boiled egg salad
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This vegetarian dish is also gluten-free and contains 2 of your 5 a day. When asparagus isn’t in season, use tenderstem broccoli, or try adding a handful of sliced radishes for a pop of colour and peppery crunch.
3 tbsp extra virgin olive oil, plus extra to drizzle
1 ½ tbsp red wine vinegar
1½ tbsp Dijon mustard
1 tbsp finely chopped shallot
1 tsp clear honey
375g cooked puy lentils (175g raw weight)
6 Waitrose & Partners Free Range Omega 3 Rich Eggs
400g pack asparagus, ends trimmed
Small handful flat leaf parsley, chopped
1 tbsp chopped tarragon
1. In a large mixing bowl, whisk together the olive oil, red wine vinegar, mustard, shallot and honey; season. Toss the lentils into the dressing.
2. Meanwhile, lower the eggs into a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to the boil. Add the asparagus and simmer for 2 minutes (thicker spears may need longer while thinner spears less), then drain.
3. Toss the asparagus and herbs through the lentils, then arrange on a large serving plate. Peel and halve the eggs and place on top, adding a grinding of black pepper and a drizzle more oil, if liked.
When asparagus isn’t in season, Tenderstem broccoli works well in this salad. Sliced radishes add a flash of colour and a nice peppery crunch too.
This recipe appeared within the June 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in May 2019.