My intention was to share with family members who like this kind of meal. Worse, it's challenging to try and copy this recipe onto a Word document, as many other recipe sponsors do. Shocked at how difficult it is to follow the directions for what looks like a GREAT recipe. The recipe is hard to follow the first time, but after making it once you basically just need the recipe for measurements. I come back to this recipe year after year! It truly does get better as it sits which makes it perfect for the office. Unfortunately, I couldn't find kale, so I replaced it with Roman lettuce, which is a bit crunchy as well, but if you can get hold of kale - go for that! The preparation is quite lengthy for the first time, but it is worth it. Loved the nutty-oniony crunchy topping! The salad is even better on the second day.
You're worth it.) Eat around the lemon peels and garlic slices, which are edible but intense. (If you’re taking this to work, just throw all of the scallions and nuts in at once-or bring them to work in separate containers and be that person garnishing your desk salad. Garnish with remaining nuts and scallion greens. Add infused oil and half of nuts and toss to combine. Step 7ĭrain lentils well, shaking to get rid of excess moisture, and add to bowl with kale season with salt. Thinly slice reserved scallion greens and add most to bowl (save some for serving). Tear olives into large pieces and add to bowl. Smash 1 cup Castelvetrano olives with the back of your knife remove pits. Season with salt and let cool (the nuts will get crunchier as they sit). Spread almond mixture (don't forget those cumin seeds!) on a paper towel-lined plate or baking sheet. Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain reserve oil (that's the base of your salad dressing).
crushed red pepper flakes-the residual heat from the oil will bloom those spices and bring out their flavors. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. While lentils cook, heat skillet with scallion mixture over medium. We love to cook lentils like pasta-that is, in an abundant amount of salted water-so that we can monitor their doneness as they cook and make sure they don't get too soft. Step 3Īdd 1½ cups black beluga or French green lentils to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes (they'll turn mushy if overcooked). Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith) reserve rest of the lemon for your salad dressing. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe) thinly slice white parts and transfer to a small skillet. Coarsely chop ½ cup raw almonds set aside. While you're waiting, prep the spiced oil. Step 2īring a large pot of heavily salted water to a boil over high heat. Transfer to a large bowl, season with salt, and massage until kale is silkier, softer, and darker in color, 1–2 minutes. Unfurl ribbons and run your knife through them just once or twice more to shorten any very long strips. Slice crosswise into ¼" strips to long, thin ribbons. Strip leaves off stems from 1 large bunch Tuscan kale discard stems or save for later! Stack leaves, then roll into fat cigars.
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