A nice, fresh, summery salad.
It would have helped if we had remembered to buy sundried tomatoes (I think I went into sticker shock and mentally blocked them – even though they were on my list I mysteriously crossed them off when we hadn’t really bought them)… though we used some sliced grape tomatoes instead and it was still delicious.
I have to say that tomatoes are growing on me. I used to hate them – with a passion – and would only eat tomato sauce (in moderation) on pizza and in lasagnaâ€”don’t you dare get it near my pasta. Sliced tomato on a burger? Ew. I’d wipe the tomato puss off the lettuce before I’d even touch it.
But they’re growing on me… especially the little ones. To Taylor’s surprise, I actually popped a few in my mouth while we were making this. Something that, if you knew me a few years ago, would surprise you too.
Don’t go overboard though – I still don’t like tomatoes contaminating my burgers.
Lentil, Goat Cheese, and Asparagus Salad
Makes 2 servings. Recipe from Not-So-Typical Grub.
4oz green lentils
3oz goat cheese, crumbled
1 Bunch of asparagus
Handful of sundried tomatoes or fresh grape tomatoes, sliced/diced
1 tsp white wine vinegar
1 tsp lemon juice
1 tsp balsamic vinegar
3 tsp sunflower or other oil
Salt and pepper, to taste
Drain, rinse, and cook the lentils according to the package instructions.
Mix the vinegars, oil and lemon juice together. Season to taste.
As the lentils near the end of their cooking time, boil the asparagus for around 3-4 minutes, until just tender. You can also roast the asparagus, drizzled with olive oil and seasoned with salt and pepper, in a 350 degree oven for 7-10 minutes, until tender. Drain the lentils and refresh under cold water. Drain the asparagus as well.
Return the lentils to the pan, and mix with 1/2 of the dressing. Stir in tomatoes. Toss the asparagus in the remaining dressing, and arrange on the plate. Garnish with the goat cheese.