When you’ve just about had it with potato leek soup…give this leek & lentil salad a try. A mix of heartier spring greens, the whole onion family and a spicy sweet dijon vinaigrette, this one is sure to surprise. All those “ew” ingredients alone that make you finally say, “YUM!”
Leeks
Leeks are a part of the onion family…but that distant cousin who extra AF, taking up lots of space with their presence. All the green leafy tops are unfortunately trash but the stalks are thick are hardy. Just like any other onion though, once you peel back the layers, that distant cousin isn’t so bad after all.
Leeks add some great flavor to dishes other than potato leek soup! They pop up in the spring as a symbol of something new again. Despite their unpopularity, I say bring the whole family along for the ride.
This salad has leeks, onions AND scallions! Blending with other flavors is a great place to start…
#Lettucebowandsay “Lentil you leek them a lot!”
Leek & Lentil Salad + Dijon Vinaigrette
Equipment
- Stove
- Oven
Ingredients
Cook the Lentils:
- 1/2 Cup French Green Lentils
- 1 ½ Cup Water
Toast the Toppings:
- 1 Leek (tops removed, sliced)
- 1 medium Yellow Onion (sliced & halved)
- 1/3 Cup Pine Nuts
- 1 Tbsp Agave
- 2 Tbsp EVOO
- Salt & Pepper
Make the Dijon Vinaigrette (enough for 2 salads):
- 1/3 Cup EVOO
- 3 Tbsp White Wine Vinegar
- 1 Tbsp Agave
- 1 Tbsp Dijon Mustard (coarse)
- Salt & Pepper
Put it all together:
- Baby Kale
- Collard Greens (stems removed, chopped)
- 1 bunch Scallions (chopped – enough for a few salads)
Instructions
- Preheat the oven to 400°F
Cook the Lentils:
- Add the lentils and water to a saucepan on high heat. Bring to a boil and reduce to a simmer.
- Cook for ~30-40 minutes until tender but not too soft.
Toast the Toppings:
- Combine all of the topping ingredients in a bowl until leeks, onions and pine nuts are coated. Line a baking sheet and evenly spread all toppings.
- Toast for 5 minutes. Remove pan from oven to toss and toast for another 5 minutes – making sure to get both sides of those pine nuts!
Make the Dijon Vinaigrette:
- Whisk or shake all ingredients together.
Put it all together:
- Start with your base of baby kale and collard greens.
- Add cooked lentils, toasted toppings & freshly chopped scallions.
- Drizzle Dijon Vinaigrette.
March Seasonal Fruits + Veggies
used in this recipe:
Fruits
Click to find more recipes with these ingredients!