Author Notes
If you've never tried kale salad before, here's the trick: you "massage" your greens with dressing. This helps to wilt the kale ever so slightly, and if you can get over the hilarity of tenderly rubbing down a vegetable, you'll quickly understand why raw kale salads are all the rage. This particular salad is elevated and made heartier with lentils--which are a great and protein packed way to transform everyday salad into more of a meal. If you'd like, you can add some cooked new potatoes, or serve the dish with a hearty slice of grain bread and hummus. —Gena Hamshaw
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Ingredients
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2 bunches
Curly kale, center ribs and stems removed, washed, dried, and chopped finely
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1/4 cup
Olive oil
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1/4 cup
Apricot preserves
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1 1/2 tablespoons
Apple cider vinegar
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1 1/2 tablespoons
Freshly squeezed lemon juice
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1/2 teaspoon
Sea salt
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1 pinch
Black pepper
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1 cup
Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
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1 cup
Red cabbage, shredded
Directions
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Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
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Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
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Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
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Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.
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