Roasted Japanese Turnips, Grilled Asparagus, Mushrooms & Puy Lentils Seasonal Warm Salad
In honor of the season’s locally-grown asparagus, blogger and nutritionist Danielle Levy bring us this delicious recipe. More great recipes are available Danielle's website. Make sure to follow her on Twitter (@DLevyNutrition) and Facebook!
All photos courtesy Danielle Levy Nutrition.
- Juice from 1 lemon
- 1 pinch of dried thyme
- 2 tablespoons of olive oil
- 2 tablespoons of pure maple syrup or honey
- 3 cloves of garlic, chopped (I pre-roasted garlic earlier for a subtler flavor)
- 1/4 cup whole walnuts, roughly chopped and lightly toasted
- Freshly cracked black pepper
- 1 bag Puy lentils (2 cups), dried
- 10 Japanese turnips, sliced into quarters
- 1 bunch of asparagus, thicker/woodsy ends removed and trimmed
- 2 cups King Oyster & Oyster mushrooms (or other fresh mushrooms) slice larger ones in half so they are all a similar size
- 1 small pack of dried Chanterelle mushrooms (14 grams)
- 1 handful of fresh parsley, chopped
- 1 bunch of arugula
- 1 handful of fresh dill, chopped
- 2-3 radishes, sliced thinly
- Rinse the lentils and soak them in water for at least one hour. Soaking helps the nutrients become more bioavailable by removing some of the Phytic acid, which is naturally found in legumes, whole grains, nuts and seeds. Drain and rinse the soaked lentils and add to a pot of boiling water along with the dried Chanterelles, allowing the mushrooms to hydrate, while infusing the lentils with their Umami rich flavor. Once the water has come to a boil, turn down the heat and let the lentils simmer for 25 minutes until tender but not falling apart.
- Meanwhile in another pot, parboil the chopped turnips in boiling salted water for 5 minutes until fork tender.
- Strain the turnips and place in large bowl. Coat the turnips with a tablespoon of olive oil, a tablespoon of maple syrup, salt and pepper. The maple syrup brings out the natural sweetness of the Japanese turnips, and balances its slight bitterness. Spread the turnips onto a baking sheet and roast in a 350-degree oven for 30 minutes, until golden and caramelized. Flip them over after 15 minutes for even cooking.
- In a lightly oiled pan, sauté the mushrooms on high heat with a pinch of dried thyme, salt and cracked black pepper. Once they are slightly golden and mostly cooked, turn down the heat and add the chopped roasted garlic to the pan, allowing the flavor to infuse the mushrooms without burning the garlic. Set aside on a plate.
- Cook the asparagus in a grill pan (or skillet) for about 5 minutes on each side and season with salt and cracked black pepper. Once charred and slightly tender, add the asparagus to a plate and squeeze over some lemon juice. This acidity keeps the asparagus a vibrant green color. Then cut the asparagus into thirds, making it easier to eat in the salad.
- The lentils & dried mushroom mix should be ready now. Drain any excess water from the lentils and season with a big pinch of salt. Set aside in a bowl and let cool slightly.
- Take the turnips out of the oven, as they should be ready by now, and set aside to let cool slightly.
- In a large bowl, toss together the arugula and fresh herbs. Dress with the juice from half a lemon, a drizzle of olive oil, and a pinch of salt and cracked black pepper.
- Time to assemble the warm salad: Add the lentils to a plate, forming the base of the dish. Lay some of the roasted turnips, sautéed mushrooms, and grilled asparagus on and around the lentils. Top with the dressed arugula and herbs, a few radish slices, and a handful of toasted walnuts. ENJOY!