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.