Lentil Salad, With Olive Oil Infused with Garlic and Lemon
This salad is so bright and beautiful, and it tastes that way too! The dressing is an infused olive oil that smells delicious and coats the whole salad in glossy perfection. I use the lentils as my source of protein but grilled tofu, steak or shrimp would also be beautiful on the side. Enjoy.
Ingredients
1 Large Bunch of Kale, cleaned, destemmed and torn
1 Can or package of precooked lentils or 2 Cups of Lentils, cooked to instructions
4 Scallions, White side removed and reserved and greens sliced
1/4 Cup Pickled Red Onions
1oz raisins
1/4 cup green olives (optional)
1/2 Cup Vegan Mozz or Feta
1 Lemon
Pinch of salt and pepper
Infused Olive Oil Dressing:
1/2 Cup Extra Virgin Olive Oil
The white ends from your scallions listed above
4 Peels from the lemon listed above
2 Garlic Cloves, Sliced
1 Tbs Cumin Seeds
1 Tsp Red Pepper Flakes
Method.
Step 1.
Place your kale in a large bowl. Remove long peels from your lemon using a vegetable peeler, and reserve those. Squeeze juice of half of the lemon over the kale and add a pinch of salt. Massage the kale for a few seconds until the leaves darken and begin to soften.
Step 2.
In a sauté pan, add your lemon peels, sliced garlic, the ends of your scallions and cover with the olive oil. Turn the heat up to medium and allow that to cook, stirring occasionally for about 5 minutes, until the garlic has softened and is fragrant, and the lemon peels are curling.
Step 3.
Turn off the heat and add the cumin seeds and red pepper flakes to bloom the spices in that oil. Swirl around for about 1 minute until fragrant. I remove and discard the big scallion ends and lemon peels before using this as my dressing. The lemon peels are edible but the flavor will be a bit bitter and intense.
Step 4.
Now we’re ready to build! I put the lentils, raisins and scallions over my kale. Then top with cheese and pour the oil mixture over to soften the cheese and coat the mixture. Toss to combine.
Step 5.
Finish things off with your pickled onions, olives and roasted almonds. Finish by squeezing over the juice of the other 1/2 of your lemon and enjoy!