Beluga Lentil & Asparagus Salad with Soft-Boiled Eggs, French Breakfast Radishes & Piave Cheese

Beluga Lentil & Asparagus Salad

with Soft-Boiled Eggs, French Breakfast Radishes & Piave Cheese

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving

Though lentils make a great addition to stews, they have many other delicious applications. In this dish, we’re using a special kind of lentil to lend heartiness and delicate flavor to a salad. Beluga lentils (named for their resemblance to caviar) have been a favorite among chefs for centuries. Their gorgeous color and ability to hold their shape once cooked make them ideal for salads. Tossed with spring vegetables like asparagus and French Breakfast radishes in a Dijon vinaigrette, these lentils take salad to new, gourmet heights.

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Beluga Lentil & Asparagus Salad with Soft-Boiled Eggs, French Breakfast Radishes & Piave Cheese
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Cook the lentils:
1 Cook the lentils:

Heat a large pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly and set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes lengthwise. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Pick the tarragon off the stems; discard the stems. Using a fork or small knife, crumble the cheese. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Peel and mince the shallot to get 2 tablespoons of minced shallot. Quarter and deseed the lemon. In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper.

Blanch the asparagus:
3 Blanch the asparagus:

While the lentils continue to cook, fill a medium bowl with ice water and set aside. Add the asparagus to the second pot of boiling water. Cook 2 to 4 minutes, or until bright green and slightly softened. Using tongs or a slotted spoon, transfer the asparagus to the bowl of ice water, leaving the pot of water boiling. Let stand until completely cool. Once cool, drain thoroughly and set aside.

Soft-boil the eggs:
4 Soft-boil the eggs:

While the lentils continue to cook, add the eggs to the pot of boiling water used to cook the asparagus. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.

Make the vinaigrette:
5 Make the vinaigrette:

While the eggs cook, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

Finish & plate your dish:
6 Finish & plate your dish:

In a large bowl, combine the cooked lentils, blanched asparagus, radishes and lemon zest. Add enough of the vinaigrette to coat the salad (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a soft-boiled egg; season with pepper. Garnish with the tarragon and Piave cheese. Enjoy!

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Cook the lentils:
1 Cook the lentils:

Heat a large pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Drain thoroughly and set aside.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes lengthwise. Snap off and discard the woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Pick the tarragon off the stems; discard the stems. Using a fork or small knife, crumble the cheese. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Peel and mince the shallot to get 2 tablespoons of minced shallot. Quarter and deseed the lemon. In a medium bowl, combine the minced shallot and the juice of all 4 lemon wedges; season with salt and pepper.

Prepare the ingredients:
Blanch the asparagus:
3 Blanch the asparagus:

While the lentils continue to cook, fill a medium bowl with ice water and set aside. Add the asparagus to the second pot of boiling water. Cook 2 to 4 minutes, or until bright green and slightly softened. Using tongs or a slotted spoon, transfer the asparagus to the bowl of ice water, leaving the pot of water boiling. Let stand until completely cool. Once cool, drain thoroughly and set aside.

4 Soft-boil the eggs:

While the lentils continue to cook, add the eggs to the pot of boiling water used to cook the asparagus. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs.

Soft-boil the eggs:
5 Make the vinaigrette:

While the eggs cook, add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.

6 Finish & plate your dish:

In a large bowl, combine the cooked lentils, blanched asparagus, radishes and lemon zest. Add enough of the vinaigrette to coat the salad (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a soft-boiled egg; season with pepper. Garnish with the tarragon and Piave cheese. Enjoy!

Finish & plate your dish: