Lentil salad is my go to lunch for the weekend and this is an example I made recently. Like my millet salad, I like to use a combination of cooked and raw vegetables in lentil salad. The preparation depends on what vegetables, or in the case of lentil salad, fruit, I have. In this case, I had a variety of produce from the farmer's market, like kale, baby turnips, and green onions. I have come to love the flavor of sauteed onions with my balsamic vinaigrette. Of course...I also used this lentil salad as a way to try some raw baby turnips. Delicious! The turnips were crisp but still tender. They were just starting to develop that wonderful turnip pepperiness. Enjoy!
Lentil Salad with Sauteed Kale, Onions, and Fresh Turnips
Ingredients (serves 3-4)
- 1 cup lentils
- 1-2 tablespoons extra virgin olive oil
- 2 cups chopped kale
- 1/2 onion, diced
- 3-4 cloves garlic, minced
- 2-3 green onions, chopped
- Kosher salt
- Red pepper flakes
- 2 tablespoons olive oil
- 3 tablespoons balsamic
- 1/2 tablespoon Dijon
- 2 teaspoons honey, if the dressing is too tangy for your taste
- Prepare lentils according to package directions and desired doneness. Drain and allow to come to room temperature.
- To prepare the vinaigrette, combine all the dressing ingredients in the bowl the salad will be mixed.
- Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium heat. Add onions. Stirring occasionally, cook until onions are soft. A little bit of brown is delicious.
- Add the kale. Cook 3-4 minutes before adding the garlic. Stirring occasionally, cook until kale and garlic are tender, 3-4 more minutes.
- Allow the vegetable mixture to cool.
- When cool combine the lentils, balsamic vinaigrette, and vegetable mixture. Season to taste with kosher salt and red pepper flakes. Serve immediately at room temperature or allow to cool in the refrigerator.
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