Asparagus Nicoise Salad

Ingredients:

1 shallot, finely minced
1 tablespoon capers, minced
1/2 teaspoon mustard seed, crushed
2 tablespoons white wine vinegar
3 tablespoons olive oil
salt and back pepper, to taste

1/2 cup puy lentils
grapeseed oil
10 new potatoes, quartered
20 green beans, stemmed
asparagus, trimmed
arugula or boston lettuce
1/4 cup olives, cut in half lengthwise
4 radishes, cut into wedges
1 tablespoon chives, chopped

Combine dressing ingredients (preferable in the blender) and set aside.

Cook the puy lentils and set aside.

Toss the potatoes with oil, salt, and pepper. Roast in the oven until golden. Toss with a spoonful of the dressing.

Toss green beans and asparagus separately in oil, salt, and pepper and roast until tender crisp and lightly charred. Set aside.

Arrange leafy greens on a plate and top with the asparagus spears. Arrange potatoes, green beans, lentils, olives, and radishes on top. Sprinkle with the chives and remaining dressing.

French Green Beans

Ingredients:

2 cups green beans, cut into 2 inch pieces
salt and black pepper
olive oil
zest and juice of 1 lemon
1/2 red onion or two shallots, finely chopped
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

Steam or boil the beans until tender crisp and place in ice bath until cooled. Strain.

Combine salt, pepper, oil, lemon, onion, cilantro, and parsley.

Toss the dressing with the beans and serve at room temperature.