The salad I’m featuring today was apparently inspired by David and Louise’s travels to America. I’m glad that they had such a great impression of what we eat on this side of the pond. If only more Americans (and Canadians) ate salads like this…
I don’t do resolutions, but I naturally do find myself craving positive life changes, hearty salads, and killer workouts in January. I picked today’s recipe because it’s really everything I want in a winter salad and maybe whatever you’re doing/craving/resolving during this time of the year is in need of this salad as well.
Adapted from Green Kitchen Travels by David Frenkiel and Louise Vindahl. I made some ingredient substitutions based on availability and slightly modified the recipe to suit my personal taste.
- 1 cup Le Puy lentils, soaked for 6-8 hours, or overnight
- 2 cups water
- 1 lb Brussels sprouts, shredded
- 1/2 lb torn kale leaves
- 1 cup lightly toasted pecans
- 2 oranges, peeled and cut into small wedges (I used 1 blood orange and one regular)
- 1/2 cup fresh or dried cranberries (I used dried)
- 2 Tbsp. grainy dijon mustard
- 2 Tbsp. raw honey
- 6 Tbsp. extra-virgin olive oil
- juice of 1 small lemon
- 1/2 tsp. salt
- 1 small clove of garlic, minced (optional)
- Rinse and drain the lentils. Place in a large pot with lots of water and enough salt to make the water taste briny (I use the boil and drain method vs. measuring the water). Bring to a boil over high heat, then reduce heat to low and simmer for about 20 minutes, or until just tender.Drain the lentils and set aside to cool.
- Bring another pot of water to a boil, then add shredded Brussels sprouts and blanch for 1 minute. Drain in a colander and run cold water through them to stop the cooking process.
- Whisk together the dressing ingredients.
- Chop the kale leaves, then massage with half of the dressing.
- Combine lentils, sprouts, and kale with the remaining salad ingredients in a large bowl and mix well with the rest of the dressing. Taste and season with more salt and lemon juice, if necessary.