Black lentil, roasted cauliflower, kohlrabi & apple salad
Discover the exquisite blend of black lentils, succulent roasted cauliflower, crispy kohlrabi, and crisp apple in this delectable salad recipe. Treat your taste buds to a tantalizing culinary experience.
Ingredients:
- Salad
- 1 small cauliflower, about 2 cups chopped
- 2 tablespoons coconut oil, melted
- 120 grams black lentils (2/3 cup)
- 2 bay leaves
- 1/2 bunch cavolo nero (lacinato kale), washed and torn by hand or cut into ribbons (about 2 cups)
- 1/2 medium-sized kohlrabi
- 1 small apple, or 1/2 of a larger one
- 20 grams mint (3/110g, or roughly 3/4 cup, loosely packed)
- 20 grams parsley (3/110g, or roughly 3/4 cup, loosely packed)
- 1 lemon, zested and juiced
- 75 milliliters olive oil (1/3 cup)
- Salt and pepper, to taste
- Herb sauce
- 20 grams fresh cilantro/coriander (3/110g, or roughly 3/4 cup, loosely packed)
- 20 grams flat-leaf parsley (3/110g, or roughly 3/4 cup, loosely packed)
- 1 clove garlic
- 1/2 lemon, juiced
- 150 milliliters olive oil (2/3 cup)
- Salt, to taste
Instructions:
- Preheat the oven to 200°C (400°F) and cut the cauliflower into small florets, making sure to peel and slice the stems as well. Spread them on a baking sheet and toss them in melted coconut oil, a pinch of salt, and some ground pepper. Bake for 20 to 25 minutes until they turn golden and crispy.
- While the cauliflower is in the oven, start prepping the other ingredients. Cook the lentils with bay leaves in a pot of water, ensuring the water level is at least 2 inches above the lentils. Simmer for 15 to 20 minutes until the lentils are cooked but still slightly firm. Drain them, discard the bay leaves, drizzle some olive oil over them, and set aside.
- While the lentils are simmering, chop or tear the kale into small pieces. If the kale is fresh and young, the stems will be tender enough to use. Massage the kale with some olive oil and lemon juice. Slice the kohlrabi thinly, using a mandolin if you have one. Do the same with the apple slices, and toss them with lemon juice. Combine the apple and kohlrabi with the kale, lentils, roasted cauliflower, and other ingredients, adjusting the seasoning to taste.
- To prepare the green sauce, blend all the components in a high-powered blender. Adjust the seasoning to your liking.
- Present the salad with a drizzle of the herb sauce or spread a spoonful on the plate for an appealing presentation. We used the green sauce as a thick dressing, pouring it over the salad and mixing it well. Finally, add a bit more lemon juice, olive oil, salt, and pepper.
- Helpful hints: 1) To ensure each ingredient is well-seasoned, it's best to season and dress them individually before combining. 2) Massaging the dressing into older or tougher kale will help to soften it. This salad holds up well and won't get soggy if you make it ahead for lunch. 3) Adding lemon juice to the apple immediately will prevent it from browning.
Summary:
- Calories: 2947 kcal
- Fat: 251 g
- Protein: 47 g
- Carbs: 159 g
- Potassium: 3124 mg
- Magnesium: 277 mg