Ingredients
Salad Greens
- 1 bunch purple kale or regular kale (8–10 oz.), stemmed and chopped
- 1 bunch Swiss chard (8–10 oz.), stemmed and chopped
- Kosher salt, to taste
Lentils
- 1 ½ cups French green lentils or black lentils
Dressing and Flavorings
- 1 lemon
- 4 scallions (thinly sliced, green and white parts separated)
- 2 garlic cloves, peeled and smashed
- ⅓ cup extra-virgin olive oil
- ½ cup raw almonds (2.7 oz.), coarsely chopped
- 1 tablespoon cumin seeds
- ½ teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Additional Ingredients
- 4 ounces feta cheese, crumbled
- 1 cup pitted Castelvetrano olives, smashed
- ½ English cucumber, diced (about 1 cup)
- ½ cup chopped parsley
Instructions
- Massage the Greens: Add the chopped kale to a large bowl, season with ½ teaspoon kosher salt, and massage until the kale softens slightly, about 30 seconds. Add the chopped Swiss chard and toss to combine evenly with the kale.
- Cook the Lentils: Bring a large pot of water to a boil over high heat and heavily season with kosher salt (about a tablespoon). Add the lentils, reduce heat to medium, and simmer uncovered until tender but still slightly al dente, about 20–25 minutes.
- Prepare Lemon Peel and Aromatics: While the lentils cook, use a vegetable peeler to remove four 3-inch strips of lemon peel, avoiding the white pith. Reserve the lemon for juicing later. Place the lemon peels, scallion whites, smashed garlic cloves, and olive oil in a small skillet.
- Toast the Mixture: Heat the skillet over medium, stirring occasionally, until the garlic begins to brown and the lemon peels curl and toast, about 3 minutes. Add the chopped almonds and continue cooking, stirring frequently, until almonds brown, about 3–4 minutes. Remove from heat and stir in the cumin seeds and crushed red pepper flakes. Let the mixture rest in the warm oil for 1–2 minutes.
- Strain and Cool Nut Mixture: Strain the mixture through a fine-mesh sieve over a small bowl, reserving the oil. Spread the almond mixture on a paper towel-lined plate, ensuring all cumin seeds are transferred. Season the almond mixture lightly with salt and let it cool. Discard the lemon peels.
- Make the Dressing: Once cooled, mash the cooked garlic cloves into a paste using the side of a chef’s knife and add to the reserved oil bowl. Juice the reserved lemon to yield about ¼ cup and whisk it into the oil and garlic paste to combine the dressing.
- Drain Lentils: Using a strainer, drain the cooked lentils thoroughly to remove excess water. Add the lentils to the bowl with the massaged kale and Swiss chard.
- Assemble the Salad: Add the reserved scallion greens, half of the almond mixture, the prepared oil dressing, crumbled feta, smashed olives, diced cucumber, and chopped parsley to the lentil and greens mixture. Toss everything together until well combined. Season with salt and freshly ground black pepper to taste.
- Serve: Transfer the salad to a serving dish and sprinkle the remaining almond mixture on top for added crunch and flavor.
Notes
- Be sure to massage the kale well to soften its tough texture, making the salad more enjoyable to eat.
- French green lentils hold their shape well, but black lentils are a good alternative if unavailable.
- The lemon peel in the oil adds bright citrus flavor but should be discarded before serving to avoid bitterness.
- Adjust crushed red pepper flakes to control the heat level of the dressing.
- This salad can be served warm or at room temperature.
- To save time, you can prepare the almond and lemon oil mixture ahead and store it refrigerated for up to two days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
