Baby Black Lentil Salad with Seasonal Cauliflower, Asparagus, Grilled Beets & Heirloom Tomatoes


4 c organic baby black lentils, cooked
½ head seasonal purple cauliflower, trimmed
½ head seasonal orange cauliflower, trimmed
2 bunches of scallions, fine chop (both white and green parts)
2 bunches fresh organic asparagus, trimmed
1 ½  pint baby heirloom tomatoes halved
1 ½ c roasted baby beets, small dice
1 cup diced yellow pepper
Few handfuls of lambs lettuce and baby kale

¼ c balsamic vinegar
¾ c extra virgin olive oil
1 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
1 minced clove garlic
Wisk all ingredients together

Serves about 4.


Boil lentils until al dente then allow to cool.

Peel cauliflowers and line a bamboo steamer with parchment paper (or use regular steamer) and spread out evenly. Line second layer of the steamer with parchment paper and spread asparagus.  Place a few inches of water in a wok, turn up heat and place steamer so it sits comfortably inside wok.  Allow vegetables to steam only a few minutes until al dente.  Remove from heat.

In a large bowl combine lentils, cauliflowers, asparagus and yellow peppers.  Mix well.  Place mixed green over a flat platter then spoon lentil mixture over greens.  Season with salt and pepper.  Garnish with scallions and roasted beets and drizzle with vinaigrette.


Be careful to not overcook lentils or steamed vegetables.

Feel free to substitute greens with mixed greens / baby spinach / or escarole or any combination.

Click here to watch Ron prepare the dish!


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