Kale Crispy Black Lentil Salad with Arugula Pecorino Vinaigrette

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

Instructions:

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.

Lentils:

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.

The Rest:

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.

From cali-zona.com