Lentil- Asparagus-Corn Salad
Orange lentils make for a witty pairing with corn in this vivid appetizer that also flirts with edible flowers and snippets of torn mint. We're especially romanced by Chef Sam DiBattista's Lemon-Honey Cayenne Dressing — lip-warming and tart.
Lentil Asparagus Corn Salad with Lemon-Honey Cayenne Dressing
Recipe by Sam DiBattista, vivo kitchen
2 bunches asparagus, blanched in salted water for 2 minutes, then ice bath and cut on bias
2 cups cooked lentils (I used orange lentils but any lentil will do)
4 ears of corn cut off cob, use raw
Small bunch of torn mint
Small bunch dill
Small bunch edible flowers, if available
Toss first 3 ingredients in a bowl with a drizzle of EVOO and season with sea salt.
For the dressing
1/2 cup dressing composed of 1 part fresh lemon juice, 2 parts EVOO, 1 tbsp. dark honey and good pinch of cayenne - whisk to emulsify.
Arrange on plate and drizzle with dressing. Garnish with torn mint, dill, and flowers.