Go Back
Print

Author from food52.com

Ingredients

  • 1 large bunch curly kale, center ribs and stems removed, washed, dried, and chopped finely
  • 1/4 cup Olive oil
  • 1/4 cup Apricot preserves
  • 1 1/2 tablespoons Apple cider vinegar
  • 1 1/2 tablespoons Freshly squeezed lemon juice
  • 1/2 teaspoon Sea salt
  • 1 pinch Black pepper
  • 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
  • 1 cup red cabbage, shredded or shredded kohlrabi

Instructions

  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 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.

  3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy

  4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste