Roasted Potato And Asparagus Lentil Salad With Tangy Mustard Lemon Dressing Recipes

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD-LEMON DRESSING

Steps:

• Preheat the oven to 425F and line two large baking sheets with parchment paper.
• Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare).
• Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper.
• Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper.
• After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine.
• Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with!
• Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

POTATO ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
• Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
• Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

BROILED ASPARAGUS WITH LEMON TARRAGON DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
• While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD LEMON DRESSING

Steps:

• 1. Preheat the oven to 425F and line 6 large baking sheets with parchment paper. 2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 9 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare). 3. Place chopped potatoes on one baking sheet and drizzle with 1 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. 4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too and drizzle with 1 1/2 tbsp. oil. Sprinkle with salt and pepper. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine. 5. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 12 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with! 6. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

ROASTED POTATOES AND ASPARAGUS WITH LEMON-MUSTARD DRESSING RECIPE | SIMPLYRECIPES.COM

Steps:

• Preheat the oven to 450ºF. Oil a rimmed baking sheet.
• Begin roasting the potatoes: Mound the potatoes in the center of the baking sheet. Sprinkle with 1 tablespoon of the olive oil and 1/8 teaspoon salt, or to taste. Toss to coat the potatoes and then spread on the baking sheet in one layer. Roast for 15 minutes. The potatoes should be partially cooked at this point.
• Add the asparagus and continue roasting: In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste. Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven. Roast for 10 minutes longer, or until the asparagus and potatoes are tender. (Total cooking time is 25 minutes.) Transfer to a serving bowl.
• Make the dressing: In a small bowl, mix the lemon juice, lemon zest, mustard, salt and a pinch of black pepper. Gradually whisk in the oil.
• Toss the potatoes in the dressing: Pour half the dressing over the warm potatoes and asparagus and toss to coat. Taste, and add more dressing, salt or pepper, if you like. Sprinkle with chopped tarragon and serve.