Lentil & Roasted Vegetable Salad with Green Goddess Dressing Recipe

Recipe By: Carolyn Casner

 

“Goddess dressing typically gets its umami-ness from anchovies, but we use miso in this super green salad recipe to keep it vegetarian. Substitute 2 chopped anchovies for the miso if you like. Or add baked tofu, poached salmon or grilled chicken for a boost of protein.”

Ingredients

• • 4 cups broccoli florets (about 8 ounces)
  • 2 cups trimmed and halved green beans (about 6 ounces)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2½ cups water
  • ¾ cup French green lentils (see Tip)
  • ½ cup chopped fresh herbs, such as parsley, tarragon and chives
• • ⅓ cup mayonnaise
  • ¼ cup buttermilk
  • 1 tablespoon lemon juice
  • 1½ teaspoons white miso
  • 1 small clove garlic, quartered
  • 8 cups torn escarole or green leaf lettuce
  • 2 cups thinly sliced kale

Directions

• 1 Preheat oven to 400°F.
• 2 Toss broccoli and green beans with oil and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
• 3 Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.
• 4 Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining ¼ teaspoon each salt and pepper in a food processor or blender. Process until smooth.
• 5 Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.