RACHEL’S KALE AND LENTIL SALAD
4 to 6 servings
One of our closest friends shared this salad with us. It quickly became a staple in our house and is truly greater than the sum of its parts.
Bring to a boil in a medium saucepan:
- 1 ½ cups water
- ½ cup brown or green lentils
Reduce the heat to simmer, cover, and cook until tender, 20 to 30 minutes. Meanwhile, prepare:
- Vinaigrette, made with balsamic vinegar
Drain the lentils and transfer to a large bowl. Add about ½ cup of the dressing and toss together with:
- 1 bunch lacinato (dinosaur) kale, deribbed and shredded
- (½ head radicchio, shredded, or 8 ounces Brussels sprouts, trimmed and shredded)
- ½ to ¾ cup toasted pecans or hazelnuts, or Crisp Spicy Pecans, to taste
- ½ cup crumbled fresh goat cheese (2 ounces)