Kale, Chorizo & Lentil Salad

April  5, 2018
2 Ratings
Photo by Julia Gartland
  • Serves 4 to 6
Author Notes

Sausage-lentil is one of my favorite soups, so I turned it into a salad. —Emma Laperruque

What You'll Need
  • 2 garlic cloves, smashed and peeled
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup French lentils
  • 4 smoked chorizo sausages (340 grams), thickly sliced into coins
  • 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons Dijon mustard
  • 1 pinch freshly ground black pepper
  • 4 celery stalks (260 grams)
  • 4 carrots, peeled (160 grams)
  • 4 cups packed, chopped Tuscan kale (140 grams)
  1. Combine 2 quarts water, the garlic, and 1 tablespoon salt in a medium pot. Set over high heat and bring to a boil. Meanwhile, rinse the lentils in a fine-mesh sieve and sort through to catch any stones (you probably won’t, but you never know). When the water is boiling, add the lentils. Lower the heat, if necessary, and simmer for about 15 minutes, until just tender. When done, drain into the fine-mesh sieve and rinse with cold water to stop the cooking. Break up the soft garlic with your fingers.
  2. While the lentils are cooking, sauté the chorizo. Add 2 tablespoons olive oil to a large skillet—so, wide enough that the chorizo slices can fit in a single layer—and set over medium-high heat. When the oil is hot, add the chorizo. Cook for 5 to 10 minutes until very crispy on both sides—draining fat and flipping the chorizo as needed. Transfer to a plate to cool.
  3. Make the dressing in a big bowl (this is where you’ll build your salad, too). Combine the remaining 4 tablespoons olive oil, lemon juice, mustard, black pepper, and a pinch of salt. Mix with a fork or whisk until creamy and emulsified.
  4. Use a mandoline to shave the celery and carrots into this bowl with the dressing. (Alternatively, you can do this on a cutting board with a knife.) Add the kale and a couple pinches of salt. Toss. Add the lentils and the cooled chorizo and toss again. Season with salt to taste.
  5. To serve, drizzle each person’s salad plate with more olive oil for good measure, plus a lemon wedge for squeezing. Warm bread and white wine are happy additions, too.

See what other Food52ers are saying.

Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

1 Review

Ttrockwood April 11, 2018
I made this last night for lunches this week.
I used a whole bunch of kale, and first made the dressing and massaged the kale after chopping into thin ribbons so that it softens.
I swapped in trader joe’s awesome soyrizo to keep this vegan. Definitely didnt need the oil plus the oil from the soyrizo and had to drain slices on a papertowel.
This made for a really delicious and hearty lunch! I really liked the crunch from the celery.