Lentil, Kale and Cherry Tomato Salad
On May 25, 2011 in Salads
We spent $100 on garden stuffs this weekend, which is customary for us on the May long weekend. We purchased nine different types of tomatoes to place in pots on our patio. While we wait for these plants to flower and produce fruit, we’re still stuck with the supermarket varieties unfortunately. In the meantime it doesn’t stop me from throwing tomatoes with some of my other favorite ingredients, such as lentils and kale, to make a nice warm salad, with a few plucked leaves from the new Greek oregano still fledgling in its new terracotta home.
Lentil, Kale and Cherry Tomato Salad
- 1/2 cup brown lentils
- 1/2 cup green lentils
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red chili flakes
- 1/2 pint cherry tomatoes, halved
- 1 bunch kale, stemmed and roughly chopped
- 2 tablespoons fresh oregano
- 1 lemon, juiced
- 8 slices whole grain bread
- 1 clove garlic, halved
- butter, as needed
- salt to taste
- Bring a large pot of unsalted water to a boil with the lentils. Reduce the heat to a simmer and cook until tender, about 20 minutes, depending on the freshness of your lentils.
- Meanwhile, heat olive oil, red chili flakes and tomatoes in a small saucepan over medium heat. Continue to cook until tomatoes begin to soften, then set aside.
- Bring a large pot of water to a boil over high heat. Add the kale and cook until wilted and a vivid dark green. Drain and rinse under cold water.
- Drain the olive oil from the tomatoes into a small bowl or jar. Add the oregano, lemon juice and a generous pinch of coarse salt. Whisk with a fork or place the lid on the jar and shake until combined. Adjust the acidity and seasoning if necessary.
- Toast the pieces of bread and, while still warm, brush with the cut side of the garlic clove and spread with butter.
- To serve, drain the lentils, toss with the prepared dressing, tomatoes and kale and season to taste with salt. Arrange a slice of toast on each plate and spoon a generous portion over top. Sprinkle with a coarse finishing salt if desired.
Turn the remaining toast into croutons, toss into the salad and refrigerate for equally tasty leftovers.
You had me at “Lentils”. One of natures under-rated foods. Which is fine with me. Like many others, love Kale and the other ingredients too. Usually I window shop, this recipe looks like a very nice suggestion. Greek oregano grows wild in my yard – lucky me! Had to say that, this dish might work with gai lan or asparagus? Love those lentils. I have several versions of Kedgeree, Kitcheri, etc. That are my fave stand-bys. Anyway, love the blog ….. thoroughly enjoyable!
Cheers!
Jamie
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Lucky you with the oregano! The only edibles (that I’m aware of) growing wild in my yard are dandelions.
I could see the flavors also working well with asparagus, gai lan, or really any sort of green substituted, whether mild or as bitter as rapini. Something about gai lan and oregano just seems odd to me though!
Glad you enjoy the blog :)