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.
From: http://cali-zona.com
Serves 4-6
Ingredients
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
- 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.
