Lentils provide protein to this seasonally-inspired meal.
This bright salad showcases every hue of green, with asparagus, baby artichokes, peas, arugula, and an addictive herby pistachio salsa verde on top. According to New York City–based recipe developer Laura Rege, artichokes are a good source of inulin, a prebiotic fiber. She adds lentils to the dish for protein. Since the salad can be served at room temperature, feel free to prepare the components ahead of time. This recipe makes extra salsa verde—use it to brighten up grilled meat, fish, and vegetables.
Directions
Step 1
Preheat a grill or grill pan over medium-high. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, add lemon juice along with the artichokes. Boil until the artichokes are just tender, 5 minutes, then transfer to a plate, using a slotted spoon.
Step 2
Return the water to a boil and add the peas. Boil until tender, 1 to 2 minutes, then drain and set aside.
Step 3
Toss the blanched artichokes with 1 tablespoon oil. Toss the asparagus with another tablespoon of oil and season with salt and pepper.
Step 4
Grill the artichokes until lightly charred, about 3 minutes per side. At the same time, grill the asparagus, turning a few times until tender and charred, about 6 minutes total. Once grilled, transfer artichokes and asparagus to a work surface to cool. Then, cut asparagus into roughly 2-inch pieces.
Step 5
Make the pistachio salsa verde: In a food processor, pulse the garlic, parsley, mint, pistachios, capers, and anchovies, if using, until coarsely chopped. (Alternatively place the ingredients on the board and chop.) Pour in oil and lemon juice and pulse to combine. Transfer to a medium bowl and season with salt and pepper.
Step 6
Arrange the endive and arugula on a platter. In a large bowl toss the lentils, artichokes, peas, and asparagus with ¼ cup of the salsa verde and spoon vegetable mixture over greens. Drizzle with more salsa verde and top with shaved Parmesan. Serve with extra salsa verde and lemon wedges.