Raw Kale Salad With Lentils And Sweet Apricot Vinaigrette

Raw Kale Salad With Lentils And Sweet Apricot Vinaigrette

Ingredients:

  • 2 Bunches center ribs and stems removed, washed, dried and chopped finely Kale, Curly
  • 1/4 Cup Extra Virgin Olive Oil Green Strings, Muraglia
  • 1.5 Tbsp Apple Cider Vinegar, Eden Organic
  • 1.5 Tbsp Lemon
  • 1 Pinch Black Pepper, Steenbergs
  • 1 Cup Cabbage, Red
  • 1/4 Cup Apricot Preserve
  • 1/2 Tsp Sea salt
  • 1 Cup rinsed and picked over Puy or Beluga Lentils

Preparation:

  1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
  2. Turn Kale into a large mixing bowl, and massage 6 tbsp, of the dressing into the salad.
  3. You’ll need enough dressing for the salad to be well coated. Set aside.
  4. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2.5 cups).
  5. Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until lentils are tender but not mushy.
  6. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 tbsp. vinaigrette.
  7. Use hands to combine.
  8. Add extra dressing as needed, and season to taste.

 

Serves:

4-6 people

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