Spring Lentil Salad with Asparagus and Burrata
Ingredients
- 1 cup green lentils, rinsed well
- 4 cups watercress, leaves and tender stems, divided
- 2/3 cup parsley leaves
- 2/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, peeled and sliced
- Kosher salt
- Freshly ground black pepper
- 12 ounces asparagus, tough ends trimmed
- 4 ounces fiddlehead ferns, any tough ends trimmed (or just use more asparagus)
- 2 balls of burrata (you can also use shaved Parmesan here)
Instructions
Spring Lentil Salad with Asparagus and Burrata serves 10 original recipe by kitchenkonfidence.com.
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