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Spicy Asparagus And Lentil Salad With Fennel


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1 cup green lentils, rinsed and picked over

1 small onion, halved

Salt and freshly ground pepper

3/4 pound medium asparagus, tips cut to 1 inch, stems chopped

1 medium fennel bulb—quartered, cored and thinly sliced

1 celery rib, finely chopped

2 small tomatoes (6 ounces each), finely chopped

2 jalapeño or serrano chiles, seeded and minced

2 tablespoons coarsely chopped cilantro

2 tablespoons coarsely chopped flat-leaf parsley

3 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons soy sauce

1 medium Belgian endive, spears separated

4 cups loosely packed mixed baby lettuces (3 ounces)

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