Kale Salad with Crispy Lentils
Kale replaces romaine lettuce for this offshoot of the classic Caesar salad. The crispy lentils are addictive - you’ll want to put them on everything!
Keywords
- roasting
- whole green
- gluten-free
- vegetarian
- home cook
- english
- kale
- spring
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Kitchen towel
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
Ingredients
- 2 cups (500 mL) cooked green lentils
- 1 Tbsp (15 mL) canola oil
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) salt and pepper
- 1 large bunch of kale, centre rib removed, and cut into small pieces
- 3 Tbsp (45 mL) extra virgin olive oil
- 3 Tbsp (45 mL) mayonnaise
- 1 Tbsp (15 mL) balsamic vinegar
- 3/4 cup (175 mL) grated Parmesan cheese
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