Farm Store & CSA
baby kale and lentil salad
The heat from the lentils will gently wilt the tender kale leaves for a warm, fall salad.
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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
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
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