Author Notes
Delicate French lentils and kale in a bright citrusy dressing mixed with creamy, tangy, Feta cheese —Nancy
Ingredients
- Dressing
-
1/4 cup
lemon juice (juice of 2 lemons)
-
1/3 cup
olive oil
-
1 bunch
flat leaf (Italian) parsley
-
1
clove garlic
- Salad
-
8 ounces
French green lentils
-
1/2
Spanish onion, cut in half
-
2
stalks celery (leafy ones) cut in half
-
1
carrot, washed, not peeled
-
1
bay leaf
-
2
cloves garlic, smashed
-
2 cups
chicken or vegetable stock
-
1/2
red onion, chopped into 1/4"
-
1 cup
halved grape tomatoes (measure after cutting)
-
1 bunch
Lacinato kale
-
4 ounces
Feta cheese, crumbled
Directions
- Dressing
-
In a good processor or blender, puree lemon juice, garlic and parsley. With processor running slowly add oil in a steady stream until it is well blended
- Salad
-
Put Spanish onion, celery, carrot, bay leaf, garlic lentils and stock into a pot, and bring to a boil. Reduce heat and simmer for 40 minutes, until lentils are tender.
-
Bring a medium pot of salted water to a boil.
Remove stems from kale, massage the kale (rub leaves together to break down tough cell walls)
Stack leaves on top of each other and cut into julienne
-
Before adding kale to boiling water, prepare an ice bath
Drop kale into water and remove it immediately to the ice bath
Drain kale and dry in a salad spinner
-
Add everything to a large mixing bowl, and toss with dressing
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