Charred Broccolini Doenjang Lentil Salad
Charred broccolini doenjang lentil salad halves broccolini lengthwise, coats it in olive oil, and chars it in a hot pan for 4-5 minutes until the edges darken and turn slightly bitter-sweet. Cooked lentils bring a starchy, filling texture, and a thick dressing of doenjang, Dijon mustard, apple cider vinegar, and minced garlic layers fermented depth with sharp acidity. Roughly chopped walnuts release oily richness when bitten, and the apple cider vinegar tempers the salt of the doenjang. Draining the lentils thoroughly prevents the dressing from thinning, and resting the assembled salad five minutes before serving lets the grains absorb the seasoning more fully.
Adjust Servings
Instructions
- 1
Halve broccolini lengthwise and coat with 1 tbsp olive oil.
- 2
Char broccolini in a hot pan for 4-5 minutes until edges darken.
- 3
Halve cherry tomatoes, thinly slice red onion, and roughly chop walnuts.
- 4
Whisk doenjang, mustard, vinegar, remaining olive oil, and garlic into a thick dressing.
- 5
Combine lentils, vegetables, and broccolini in a large bowl; toss with dressing.
- 6
Top with walnuts and let rest 5 minutes before serving.
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