Rachel’s Kale And Lentil Salad

Ingredients

• 1 ½ cups water
• ½ cup brown or green lentils
• Hide ingredients for Vinaigrette, made with balsamic vinegar 1 Vinaigrette, made with balsamic vinegar (opens in new tab) Vinaigrette, made with balsamic vinegar
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• 1 bunch lacinato (dinosaur) kale, deribbed and shredded
• (½ head radicchio, shredded, or 8 ounces Brussels sprouts, trimmed and shredded)
• Hide ingredients for ½ to ¾ cup toasted pecans or hazelnuts, or Crisp Spicy Pecans, to taste 1 ½ to ¾ cup toasted pecans or hazelnuts, or Crisp Spicy Pecans, to taste (opens in new tab) ½ to ¾ cup toasted pecans or hazelnuts, or Crisp Spicy Pecans, to taste
  • 3 tablespoons butter, melted
  • 1 tablespoon sweet paprika
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 1 egg white
  • 1 teaspoon salt
  • 6 tablespoons sugar
  • 3 cups pecan halves (12 ounces)

  Sub-recipe steps

  1. Combine in a small bowl: 3 tablespoons butter, melted; 1 tablespoon sweet paprika; 1 ½ teaspoons Worcestershire sauce; 1 teaspoon cayenne pepper
  2. Set aside to cool. Beat in a medium bowl with an electric mixer until very foamy: 1 egg white; 1 teaspoon salt
  3. Gradually add and beat until soft peaks form: 6 tablespoons sugar
  4. Fold in along with the butter mixture until well coated: 3 cups pecan halves (12 ounces)
  5. Spread in a single layer on a baking sheet. Bake, stirring twice, until crisp and browned, about 30 minutes. Remove from the oven and pour onto a large sheet of foil to cool, then break into clusters or individual nuts.
• ½ cup crumbled fresh goat cheese (2 ounces)