Lentil-Asparagus-Corn Salad

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Orange lentils make for a witty pairing with corn in this vivid appetizer that also flirts with edible flowers and snippets of torn mint. We're especially romanced by Chef Sam DiBattista's Lemon-Honey Cayenne Dressing — lip-warming and tart.

Lentil Asparagus Corn Salad with Lemon-Honey Cayenne Dressing

Recipe by Sam DiBattista, vivo kitchen

  • 2 bunches asparagus, blanched in salted water for 2 minutes, then ice bath and cut on bias

  • 2 cups cooked lentils (I used orange lentils but any lentil will do)

  • 4 ears of corn cut off cob, use raw

  • Small bunch of torn mint

  • Small bunch dill

  • Small bunch edible flowers, if available

  • Toss first 3 ingredients in a bowl with a drizzle of EVOO and season with sea salt.


For the dressing

1/2 cup dressing composed of 1 part fresh lemon juice, 2 parts EVOO, 1 tbsp. dark honey and good pinch of cayenne - whisk to emulsify.

Arrange on plate and drizzle with dressing. Garnish with torn mint, dill, and flowers.

 

Photography by ADAM MILLIRON // Styling by ANA KELLY

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FoodVictoria BradleyRecipes, Pgh