This Kale Crispy Black Lentil Salad is beautiful, colorful and healthy with a great mix of flavors and textures! There is bountiful crunch from the crispy lentils, almonds and kale and dreamy softness form the mozzarella and tomatoes. It has a spectrum of flavors from the basil, almonds and the slightly spicy. It’s just an all around great salad!
I am so excited right now! Robby bought an old 68 blue Schwinn 3 speed bike to ride when I ride my rusty red 79 Schwinn 10 speed bike. I didn’t have any extra money to spend on a bike when I first moved back to Venice beach in 2007. (you can read about my leap of faith move here) You really need a bike when you live in Venice if you don’t want to go insane with all the traffic and circling the neighborhood for 15 minutes to 45 minutes looking for a parking space. One day, my friends Beto and Brian called me and told me they had a surprise for me. The surprise turned out to be a beat up rusty old red Schwinn bike they found in the alley. They brought the bike to a bike shop that fixed it up just enough to make it rideable. Actually, this was the best present ever! I rode it every day. I rode it to work and after work, I would go down to the boardwalk to ride it from my apartment on Rose Ave. to Temescal Canyon Blvd and back while the sun was setting. I especially loved that it was rusty and somewhat trashed because I could lock it up almost anywhere without having to worry about it getting stolen. I would ride it to my friends’ houses, the health food store, to the pier every Thursday night for the Twilight concert series and to parties. It was perfect!
When I moved to Santa Cruz, Robby and I rode his mountain bikes a few times but we really just wanted to cruise around on comfortable bikes. My poor red bike hadn’t been ridden in 5 years. Lucky for me, Robby is now on a mission to fix up both of our old Schwinns. He bought vintage handlebars, stem, seat, fenders, front wheel, a little round reflector for the rear fender, brake pads, brake cables, etc. He cleaned years of grime and dirt off of both of them as well as a complete overhaul to make them ride better than new. There is still a little rust on the frame of my bike just to remind me of the great times I had with it in Venice. We wanted them to look vintage so we chose not to completely restore them which we think gives them more character. I cannot wait to go for a ride on our new old bikes.
Kale Crispy Black Lentil Salad
- 1 Cup Crispy Black Lentils – roasted – recipe below
- 1 Recipe Arugula Pecorino Vinaigrette – recipe below
- 1 1/2 Cups Tomato Basil Almonds – recipe below
- 1 Head Dino Kale about 7 cups – washed – deribbed – thinly chopped
- 2 Tomatoes – wedged or diced
- 1 Container Small Fresh Mozzarella – thinly sliced or quartered
- 1/4 Red Onion – thinly sliced or diced
- 1 Cup Basil – packed – chiffonade
- 1 1/2 Cups Raw Almonds
- 1 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Tomato Sauce (Bionaturae strained tomatoes was the brand used here)
- 1/3 Cup Basil – minced
- 1 -2 Cloves Garlic – minced
- 1 Teaspoons Sea Salt
- 1 Small or 2 Tablespoons Shallots – minced
- 1 Small Garlic – minced
- 1 1/2 Cups Arugula
- 1 Serrano Pepper – optional
- 1/4 Cup Champagne Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Pecorino – shredded
- 1/2 Teaspoon Dijon Mustard
- 1/4 Teaspoon Sea Salt
- Dash Black Pepper
- 1/2 Cup Black Lentils – uncooked
- 1/2 Teaspoon Sea Salt
- Drizzle Extra Virgin Olive Oil
Tomato Basil Almonds
Preheat oven to 350 degrees
Mince the garlic and basil add to a bowl, add the olive oil, almonds, tomato sauce and sea salt then mix well and spread evenly onto a baking sheet.
Bake for 20 – 25 minutes, stir halfway.
Let cool completely. *While the almonds are cooking and cooling make the vinaigrette.
Arugula Pecorino Vinaigrette
Turn the oven up to 400°F.
Measure the lentils and sort for any rocks then rinse. Add water to the lentils, turn the heat to high and bring to a boil, then reduce heat to medium-low. Cook for about 15 – 20 minutes or until lentils are soft, yet still firm. Strain and set aside.
Line a baking sheet with parchment paper. In a bowl toss the lentils, oil and salt together then spread out on the parchment.