Roasted Potato Salad with Lentils & Spring Vegetables
Ingredients
Dressing Ingredients
-
1
small
shallot, finely minced
-
1
teaspoon
grainy mustard
-
1
tablespoon
fresh lemon juice
-
1½
tablespoons
sherry vinegar
-
to taste
sea salt
-
to taste
ground black pepper
-
5
tablespoons
olive oil
Potatoes & Salad Ingredients
-
2
lbs
mini yukon gold potatoes
-
2
tablespoons
olive oil, divided
-
1
teaspoon
za’atar spice
-
½
cup
French lentils, rinsed
-
10-12
ramps/wild leeks
-
15-18
spears
asparagus, woody ends removed
-
2-3
radishes, chopped
-
¼
cup
fresh dill leaves, chopped
Instructions
- Preheat the oven to 400°F.
- Make the dressing by whisking together shallot, mustard, lemon juice, sherry vinegar, salt, pepper, and olive oil.
- Cut the potatoes in half and toss with 1½ tablespoons olive oil, za’atar, salt, and pepper, then spread on a baking sheet and roast for 40 minutes.
- While the potatoes roast, boil lentils until tender, about 18-20 minutes, then drain and toss with some dressing, salt, and pepper.
- Separate ramp leaves from stems, mince the leaves, and chop the stems.
- After 40 minutes, stir the potatoes and add asparagus and ramp stems to the baking sheet, tossing with remaining olive oil, salt, and pepper, then roast for an additional 10 minutes.
- Combine potatoes, asparagus, lentils, ramp leaves, radishes, dill, and remaining dressing in a large bowl, season, and serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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