Kale Crispy Black Lentil Salad with Arugula Pecorino Vinaigrette
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Recipe: 4 to 6 servings
1 Cup Crispy Black Lentils – roasted – recipe below
1 Recipe Arugula Pecorino Vinaigrette – recipe below
1 1/2 Cups Tomato Basil Almonds – recipe below
1 Head Dino Kale about 7 cups – washed – deribbed – thinly chopped
2 Tomatoes – wedged or diced
1 Container Small Fresh Mozzarella – thinly sliced or quartered
1/4 Red Onion – thinly sliced or diced
1 Cup Basil – packed – chiffonade
Tomato Basil Almonds – whole recipe
1 1/2 Cups Raw Almonds
1 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Tomato Sauce (Bionaturae strained tomatoes was the brand used here)
1/3 Cup Basil – minced
1 -2 Cloves Garlic – minced
1 Teaspoons Sea Salt
Arugula Pecorino Vinaigrette:
1 Small or 2 Tablespoons Shallots – minced
1 Small Garlic – minced
1 1/2 Cups Arugula
1 Serrano Pepper – optional
1/4 Cup Champagne Vinegar
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Pecorino – shredded
1/2 Teaspoon Dijon Mustard
1/4 Teaspoon Sea Salt
Dash Black Pepper
Crispy Black Lentils
1/2 Cup Black Lentils – uncooked
1/2 Teaspoon Sea Salt
Drizzle Extra Virgin Olive Oil
Tomato Basil Almonds:
Preheat oven to 350 degrees
Mince the garlic and basil add to a bowl, add the olive oil, almonds, tomato sauce and sea salt then mix well and spread evenly onto a baking sheet.
Bake for 20 – 25 minutes, stir halfway.
Let cool completely. *While the almonds are cooking and cooling make the vinaigrette.
Arugula Pecorino Vinaigrette:
In a food processor, add everything except the minced shallots and garlic. Puree then add to a jar with the shallots and garlic and shake well.
Turn the oven up to 400°F.
Measure the lentils and sort for any rocks then rinse. Add water to the lentils, turn the heat to high and bring to a boil, then reduce heat to medium-low. Cook for about 15 – 20 minutes or until lentils are soft, yet still firm. Strain and set aside.
Line a baking sheet with parchment paper. In a bowl toss the lentils, oil and salt together then spread out on the parchment.
Roast lentils for 25 – 30 minutes, stir in between. Roast until crunchy. Watch them closely at the end so they don’t burn. Let cool.
You can either mix the kale, tomatoes, mozzarella, onion and basil together and top individual salads with the almonds, lentils and dressing.
Or, place the kale onto a large platter place the tomatoes all around and do the same with mozzarella, onion, lentils and basil and top individual salads with the almonds and dressing.
* To keep the almonds and lentils crunchy, you will want to add them at the end.