I don’t know about you, but I’m looking for recipes that I can make on Sunday evening and eat for lunch for the next day or two! This is the perfect Fall salad that totally hits the spot and leaves you full. It can easily be made vegan and is hearty enough for dinner. I’ve been really into kale salads lately but this one is totally different… the combination of the almost meaty lentils, hearty kale, crunchy almonds and tangy sweet cheese topped with the chili oil is really tasty! And gets better the next day!
1. First things first, let’s get the kale off the stems. I like finely shredded kale in this salad so you when you scoop it up with your fork you get a bite of everything together; the hearty kale, crunch almond mixture, creamy tangy cheese, and the buttery olives.
Remove the leaves off of the stems and discard the stems. I like to stack them on top of each other and thinly slice. Transfer to a bowl and season lightly with salt and massage with a few teaspoons of olive oil and massage until kale is softer and darker - at least 1 minute of managing people!
2. We’re going to make the spiced oil! First, bring a pot of heavily salted water to a boil over high heat (for the lentils). If you want to add extra flavor you can cook in vegetable or chicken stock.
4. Add 1 1/2 cups black beluga or French green lentils to your now boiling water or stock and reduce to medium, and simmer uncovered until the lentils are tender but still al dente - 20 minutes approximately. You don’t want them to get mushy!
Jump back over to your skillet with the spiced oil, almond mixture. You’ll want to cook until the garlic turns slightly brown and the lemon peel starts to curl which will take approximately 3-5 minutes. Add the almonds and cook until the almonds are brown about 3 more minutes. Remove from the heat and add 1 tablespoon cumin seeds and 1/2 teaspoon crushed red pepper flakes. The residual heat from the oil will open the spices and bring out their flavors.
5. Strain the mixture through a fine-mesh sieve into a small bowl. Save the oil which will be the base of your dressing. Spread almond mixture on a baking sheet and season with salt and let cool. They’ll get crunchier as they sit!
3. While you’re waiting, you can prep the oil. Coarsley chop 1/2 cup raw almonds and set them aside. Trim the 4 scallions and separate the white and green parts (you’ll save the green parts for later so don’t toss!) Smash and peel the garlic cloves and roughly chop. Use a vegetable peeler and remove the lemon peel in strips and save the rest of the lemon for later on. Add the garlic, scallion, lemon peel to your skillet and pour 1/2 cup of extra virgin olive oil over top. Stir all elements so they’re coated in the oil and heat over medium and continue to toss/stir occasionally.
6. Now crumble the cheese into your bowl of kale. Smash 1 cup of the castelvetrano olives with the back of your knife to remove the pits. Tear olives into large pieces and add to the bowl. Now slice the scallion greens and add them to the bowl. Squeeze the juice of the lemon and half teaspoon of salt into the mixture and gently combine. I left some cheese on the side to crumble over top while serving.
7. Drain the lentils well and let them cool then add to your salad bowl and drizzle the infused oil over top along with the nuts and toss to combine. Serve and enjoy for the next few days. Trust me, it only gets better over time!
INGREDIENTS
1 large bunch black/tuscan kale
salt
1/2 cup raw almonds
4 scallions
4 garlic cloves
1 lemon
1/2 cup extra-virgin olive oil
1 1/2 cups black beluga or French green lentils
1 tbsp cumin seeds
1/2 tsp crushed red pepper flakes
5 oz purple haze goat cheese (or feta)
1 cup castelvetrano olives
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