Potato, Leek, and Lentil Salad with Citrus and Herbs - Patricia Bannan, MS, RDN
Roasted potato and leek with herby orange lentil salad | Crispy veggies, creamy dressing, satisfying lentils. Perfect side or light meal.
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Ingredients
- 2 ½ pounds multi-colored fingerling potatoes, rinsed and sliced lengthwise
- 1 large leek, (white part) halved lengthwise and sliced
- 2 teaspoons extra virgin olive oil
- ½ cup black or green lentils, dry (or 1 cup store-bought, pre-cooked lentils)
- ¼ cup extra virgin olive oil
- Zest of 1 orange
- 3 tablespoons orange juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Parmesan cheese, finely grated
- ½ bunch fresh chives, finely chopped
- ½ bunch fresh parsley, roughly chopped
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