Sunday, July 17, 2016

Kale Crispy Black Salad with Arugula Pecorino Vinaigrette

Salads don't have to be as involved as this one, but I'd recommend you try this recipe once over the summer, because it's just THAT good. I made this a few weeks ago and plan on making it again. It's filling and chocked full of robust flavours.  The seasoned almonds add a pop of flavour and lentils take on the role of crouton, but with protein, antioxidents and loads of fibre. Serve this on its own or with a light soup and fresh bread.


Serves 4-6


Tomato basil almonds
  • 1 1/2 cups almonds
  • 1 T olive oil
  • 2 T tomato paste
  • 1/3 cup basil, minced
  • 1-2 cloves garlic, minced
  • 1 t salt
  • 1/2 cup lentils, uncooked
  • drizzle of olive oil
  • 1 cup of basil, chopped
  • 1/2 t salt
Arugula-Pecorino Vinaigrette
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 1/2 cup arugula
  • 1 serrano pepper (optional)
  • 1/4 white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup pecorino, grated
  • 1/2 t dijon mustard
  • salt and pepper to taste
  • 1 head kale, washed, dried and sliced
  • 2 tomatoes, sliced in wedges
  • 1 container mini bocconcini,  cut in halves
  • 1/2 red onion, thinly sliced

For the almonds, preheat oven to 350F. Combine all ingredients in a bowl. Spread evenly over a baking sheet. Bake for 20 minutes.

Turn oven up to 400F. Prepare the lentils by washing them and removing any pebbles or sediments. Pour the lentils into a pot with two cups of water. Cover and bring to a boil, reduce and simmer for 20 minutes. Remove from heat, rinse and drain lentils. Pour onto a lined baking sheet and drizzle oil oil over their surface. Sprinkle with salt and bake for 25 minutes.

To prepare the vinaigrette, combine all ingredients in a blender and emulsify.

The salad comes together by combining the kale, bocconcini, tomatoes and onion in a salad bowl. Sprinkle the almonds over the surface of the salad and follow with the dressing. Toss well and serve with plenty of wine, crusty bread and other goodies.