Categories: Salad
Ingredients
- 4 cups broccoli florets
- 2 cups trimmed and halved green beans
- 1 tbsp. olive oil
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 1/2 cups water
- 3/4 cup French green lentils
- 1/2 cup chopped fresh herbs, such as parsley, tarragon and chives
- 1/3 cup mayo
- 1/4 cup buttermilk
- 1 tbsp. lemon juice
- 1 1/2 tsp white miso
- 1 small garlic clove, quartered
- 8 cups torn escarole
- 2 cups thinly sliced kale
Directions
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Preheat oven to 400.
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Toss broccoli and green beans with oil and 1/4 tsp each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
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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.
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Combine herbs, mayo, buttermilk, lemon juice, miso, garlic and the remaining 1/4 tsp each salt and pepper in a food processor or blender. Process until smooth.
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Gently toss escarole and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.