French Lentils, Broccolini, And Arugula With Italian Salsa Verde

Description

Source: COOK COLOR - MARIA ZIZKA

A hearty green lentil and Broccolini salad. The dressing is a little unusual in that it has one whole hard-boiled egg blended into the mix, which adds some heft and creaminess to balance the abundant bright, fresh herby flavors.

Ingredients

• 1 ½ cups (290 g) dried French green lentils
• 1 yellow onion, peeled and cut in half
• Fine sea salt
• 2 bunches Broccolini (about 1 pound/450 g)
• 2 bunches flat-leaf parsley, lower stems trimmed
• 3 garlic cloves, peeled
• 2 tablespoons brine-packed capers, drained
• 3 anchovies
• 1 hard-boiled egg
• Finely grated zest and juice of 1 lemon
• ½ cup (120 ml) extra-virgin olive oil
• 4 cups (80 g) arugula
• ¾ cup (100 g) pitted Castelvetrano olives, chopped

Directions

1. In a medium saucepan, combine the lentils, onion, a few pinches of salt, and about 6 cups (1.4 L) water.
2. Bring to a simmer and cook until the lentils are tender but still hold their shape, 20 to 25 minutes.
3. Bring another pot of salted water to a boil.
4. Cut off and discard the bottom 2 inches (5 cm) or so of the Broccolinistems.
5. If any stems are thicker than a pencil, cut them in half lengthwise.
6. Add the Broccolini to the boiling water and cook until vibrant green and tender, about 5 minutes. Drain.
7. In a food processor, combine the parsley, garlic, capers, anchovies, egg, lemon zest, and lemon juice.
8. Process until smooth.
9. While the machine is running, drizzle in the olive oil in a slow, thin stream and process until the oil is completely incorporated and the sauce is bright green and emulsified.
10. When the lentils are done, drain them and discard the onion.
11. Transfer the cooked lentils and Broccolini to a serving platter.
12. Add the arugula, olives, and salsa verde and toss gently until the lentils, Broccolini, and greens are evenly coated.
13. Serve warm or at room temperature.

Yield: Serves 6