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Warm Potato Asparagus Salad with Lentils
JO'S KITCHEN LARDER14Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 750 grams salad (/baby/new potatoes scrubbed and left unpeeled; small potatoes left whole and larger ones halved)
- 500 grams asparagus (woody ends trimmed)
- 1 red onion (peeled and finely chopped)
- 400 grams puy lentils (or green, in water drained & rinsed)
- 90 grams pancetta (diced smoked, or bacon lardons optional)
- 1 Tbsp. olive oil (or rapeseed)
- 1/2 lemon (+ a bit extra to squeeze over the salad at the end)
- 2 Tbsp. dill (chopped, or parsley as garnish, optional)
- 2 Tbsp. wholegrain mustard
- 1 Tbsp. Dijon mustard
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- salt
- pepper
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