baby kale and lentil salad
The heat from the lentils will gently wilt the tender kale leaves for a warm, fall salad.
Ingredients
1 bag baby kale
1 cup french or black lentils
1 shallot, sliced thinly
3 cloves garlic, minced
1/4 cup sherry vinegar
1/2 cup olive oil
2-4 oz feta or goat cheese
Method
- In a sauce pan, heat a glug of olive oil and sweat the shallot and onion with a big pinch of salt until soft
- Add the lentils and briefly toast
- Add 2 cup water and bring to a boil. Reduce to a simmer and cook until tender (the water should be fully absorbed.
- When the lentils are tender, immediately add the sherry vinegar and the 1/2 cup olive oil and stir to coat.
- Combine the lentils and baby kale and transfer to a serving dish.
- Crumble feta all over the top and finish with a couple grinds of black pepper to serve
