Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette
Recipe is provided by Beth Blackwelder from the Be Better Team located in Dana Point, California. Growing up in the Imperial Valley of California in the 1970’s I became interested in cooking and baking as a teenager. I was particularly drawn to the healthy recipes using the farm fresh produce and meats locally grown. Over the past 30 years, I have continued to be involved with the local food movement: through teaching informal classing and running a successfully catering business. I am a mother of five children and I live in Laguna Niguel with my husband and one of our sons.
2 bunches Curly Kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup Olive oil
1/4 cup apricot preserves (I like Trader Joes with less sugar)
1 1/2 Tablespoons apple cider vinegar
1 1/2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1 pinch black pepper
1 cup beluga lentils, rinsed and picked over (these are the black variety and can be found at Trader Joes)
1 cup red cabbage, shredded
Place lentils in a small saucepan with enough water to cover them by 3-4 inches. Bring water to a boil, reduce heat, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
While lentils are cooking whisk together olive oil, preserves, apple cider vinegar, lemon juice, salt and pepper.
Place kale in a large mixing bowl and massage 6 Tablespoons of the dressing into the leaves. You will want to use enough dressing to coat the leaves well and start to take on a wilted texture and appearance. Set aside.
Allow lentils to cool slightly and add them, along with the cabbage, to the kale and add another Tablespoon or 2 of vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.