Orange lentils make for a witty pairing with corn and asparagus 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
INGREDIENTS
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
INSTRUCTIONS
- 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.
Recipe by Sam Dibattista, Vivo Kitchen / Photography by Adam Milliron / Styling by Ana Kelly
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