Spicy Asparagus and Lentil Salad with Fennel

Ingredients

• 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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