Skip to main content

Lentil kale salad


Bring a large pot of heavily salted water to a boil over high heat and boil

  • 1.5 cups black beluga or French green lentils 

Until al dente - check after 15 minutes 


Make the flavored oil.  On low heat

  • 0.5 cups olive oil

add.

  • 3 scallions, sliced 
  • 4 smashes cloves of garlic
  • as many large pieces of peel as you can get from 1 lemon

once lemon peel starts to curl add 

  • 0.5 cups chopped raw almonds

cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add

  • 1 Tbsp. cumin seeds 
  • 0.5 tsp. crushed red pepper flakes

Assemble salad 

  • 1 head Tuscan kale, leaves stripped from stems 

Massage kale with salt until wilted, 2-4 minutes. 


dress kale with 

  • flavored olive oil, above
  • juice of 1 lemon

add to kale

  • 5-10 oz of crumbled feta
  • 1 cup pitted olives

and combine

Finally add 

  • warm lentils, above

toss again and serve with lentils still warm

This is a pretty lentil-heavy combination - if you want more of a kale oriented dish, maybe better as a side, cut lentils in half



Comments

Post a Comment

Popular posts from this blog

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams  With tomatoes the way Eliza likes   or   BA's best with breadcrumbs Claire making BA's best   With radicchio and prosciutto Bucatini all'Amatriciana  BA  My recipe  With sausage and broccoli  Butter, Tomato, and Onion Sauce   With mushrooms and prosciutto (lorraine)   Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula    Pork meatball rice bowls serve with rice noodles  and  quick pickled carrots and  flavored fish sauce   Poke NY times tuna poke Arroz con Chorizo  Black Beans   Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie   XFF style no...
Read more

Sushi rice (instant pot)

Ingredients 2 cups short-grain Japanese rice 2 cups water 1/4 cup white wine vinegar 1/4 cup seasoned rice vinegar 1 1/2 tsp. salt 2 Tbsp. sugar Instructions In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved. Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.
Post a Comment
Read more

Lorraine's Anisette Biscotti

The flavors of the basic biscotti are perfect, don't mess with it. Mix 1/2 cup butter 3/4 cup sugar Then add 2 eggs, one at a time 1 tsp anise flavor 1 tsp anise seed 1/2 cup toasted almonds, slivered or chopped In a new bowl mix 2 c + 1 tbs flour 1 1/2 tsp baking powder 1/2 tsp salt combine wet and dry mixtures. Shape into two loaves and bake at 325 for 25 minutes, until brown at the edges.  Remove loaves and slice on the diagonal to make the cookies.  Return cookies to the oven for ten minutes on a side.  For cherry biscotti Lorraine says she always uses anise flavoring.   OMIT anise seed ADD  1/2 plumped, dried cherries  1/2 cup chopped pistachio nuts
Post a Comment
Read more