Really glad I'm not the only one who found the instructions a little hard to follow! I make this recipe a lot so I rewrote it for myself to make it easier - not sure if this will be helpful to anyone to copy/paste but wanted to share :)ġ large bunch Tuscan/Dino kale (about 10 oz.)ġ cup Castelvetrano olives - pitted and crushed upġ½ cups black beluga or French green lentilsģ scallions - chopped, green/white parts separatedģ strips of the rind from the 1 lemon (can use a peeler or pairing knife for this) Slowly but surely becoming a staple recipe for me. I made some changes: I used pistaccio instead of almonts, and coriander seeds instead cumin.ĭelicious! Maybe I'm reading a different recipe than everyone else but I've made it twice and found the instructions to be quite simple and straight forward. I added golden raisins for a bit of sweetness-it skews a little briny/salty. I couldn't stop eating it.ĭefinitely tasty, even if the steps are a little fussy.
This is so freaking good! I made it as directed, but could see adding cucumbers, roasted red peppers and other mix-ins. Be careful not to overcook the lentils so they still have a bite to them! And even though it says to "eat around the lemon peel and garlic," I left them in and they provided surprise bursts of flavor. Because I was making this just for myself to eat over several days, I did go ahead and toss in all of the nut mixture.
I followed the recipe exactly, which is unusual for me, and I wouldn't change a thing. This salad is absolutely delicious, and it truly does "just keep getting better!" There are a lot of moving parts, but when they all come together you have a big bowl of tasty deliciousness. gives your whole kitchen a beautiful perfume. This is SOOO DELICIOUS!!! And it doesn't hurt that cooking the seasoned oil, etc.
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