Chopped Kale and Lentil Winter Salad | Oregonian Recipes
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Cooking tools:
- Serving bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Paper towel
- Salad spinner
- Kettle
- Oven
Ingredients
- 1 large bunch of kale, washed, dried, de-stemmed and chopped (about 4 cups)
- 2 cups cooked green lentils
- 3/4 cups walnuts, toasted and roughly chopped
- 2 small shallots, thinly sliced
- 2 tablespoons white or apple cider vinegar
- 1/2 cup boiling water
- Kosher salt
- 1 pear, cored and diced
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/4 teaspoon black truffle salt (optional)
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