Talk about a super punch meal! You have everything you need in this kale salad to satisfy your body and soul. I used Chinese long beans because that’s what I had on hand, but feel free to use green beans. I’ve been getting the Chinese long beans in my CSA (Community Supported Agriculture) basket, and they are TASTY! They work perfectly in this recipe, and I get to use a big chunk of my bag in just one meal. The kids love this kale salad, too! The picture shows a time when I topped it with fresh figs, but they are not on the recipe. But be creative, add some things and experiment with your food. Love your food!
- 1 cup green lentils
- 3 cups Chinese long beans (or any green beans), cut into bite-size pieces
- 2 tablespoons red onion, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 3 tablespoons grapeseed oil, plus more
- 2 teaspoons fresh tarragon, minced
- 2 cups Tuscan kale (or any kale), sliced thin
- Sea salt and fresh pepper
- Toppings: toasted seeds, toasted pistachios
Bring a pot of salted water to a boil, then add the lentils. Cook until just tender, drain, and rinse under cold water to stop the cooking process. Make sure your lentils still have a crunch to them, or they will disintegrate in the salad and it won’t look nice.
Place a large skillet over medium-high heat. Add two big drizzles of grapeseed oil to the skillet and add the beans. Sprinkle with some sea salt and let cook, unturned, for about 4 minutes. Stir and turn the beans as much as possible to obtain a nice char on all sides. Cook for a total of 6-7 minutes. Remove from the heat and set aside.
In a small bowl, whisk the red onion, Dijon mustard, maple syrup, grapeseed oil, and tarragon. Season to taste with sea salt and pepper.
In a large salad bowl, place the lentils, the beans, the kale, and the vinaigrette. Mix well until evenly coated. Serve topped with toasted seeds and toasted pistachios. Bon appétit!