Lentil & Roasted Vegetable Salad with Green Goddess Dressing

  

 Ingredients

4 cups broccoli florets (about 8 ounces)

2 cups trimmed and halved green beans (about 6 ounces)

1 tbsp extra-virgin olive oil

½ tsp salt, divided

½ tsp ground pepper, divided

2 ½ cups water

¾ cup French green lentils (see Tip)

½ cup chopped fresh herbs, such as parsley, tarragon and chives

⅓ cup mayonnaise

¼ cup buttermilk

1 tbsp lemon juice

1 ½ tsp white miso

1 small clove garlic, quartered

8 cups torn escarole or green leaf lettuce

2 cups thinly sliced kale

Preparations

Preheat oven to 400 degrees F.

Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.

Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.

Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.

Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.

Tips

To make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.

Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

 

 

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