• Friedrich's Market

Lemony Roasted Broccoli, Arugula & Lentil Salad

It’s March! I am ready for spring. I can’t wait until I don’t have to wear layers and I’m dreaming of the day I can walk out of the house without a heavy coat. The best part of almost spring is the almost spring vegetables.



Don’t be afraid to let the vegetables roast until they are well toasted on the outside. They aren’t burnt when they have brown edges, but irresistibly caramelized instead. They become their roasty-toasty best when you spread them over the baking sheet with a little breathing room.


Hate arugula? Just substitute your favorite green leafy vegetable.


This salad is best served immediately. If you plan on having leftovers, store the dressing separately from the salad and toss individual servings as necessary.


INGREDIENTS


Salad

  • 1 large bunch of broccoli

  • 1 pound Brussels sprouts

  • 2 tablespoons extra-virgin olive oil

  • ¼ teaspoon fine sea salt

  • ½ cup lentils rinsed

  • 1 ¼ cups water

  • 4 big handfuls of arugula

  • ½ cup freshly grated Parmesan cheese


Lemon Dressing

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon lemon juice, to taste

  • 1 teaspoon honey

  • 1 teaspoon brown mustard

  • 1 clove garlic, pressed or minced

  • ¼ teaspoon fine sea salt

  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper for easy-clean-up. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters.

  2. Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 24 to 28 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.

  3. In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.

  4. Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.

  5. In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately.



Original recipe adapted from https://cookieandkate.com

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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