Raw Kale Salad with Lentils and Sweet Apricot Viniagrette

April 12, 2018 | By
Raw Kale Salad with Lentils and Sweet Apricot Viniagrette
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Serves: 4-6
 
Ingredients
  • 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
  • ¼ cup Olive oil
  • ¼ cup Apricot preserves
  • 1½ tablespoons Apple cider vinegar
  • 1½ tablespoons Freshly squeezed lemon juice
  • ½ 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
Instructions
  1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper. 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. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2½ 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. 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.
 

Filed in: Miscellaneous, New Recipes, Salads, Side Dishes, What's New

Randazzo

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Since 1972, Randazzo Fresh Market has taken tremendous pride in the freshness of our products along with our exemplary customer service you’d be hard pressed to find anywhere else.

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