Kale, chorizo & lentil salad

Enjoy the bold flavors of kale, spicy chorizo, and hearty lentils in this satisfying salad. Perfect for a flavorful and nutritious meal. Bon appétit!

Ingredients:

• 2 garlic cloves, smashed and peeled
• 1 tablespoon kosher salt, plus more to taste
• 1 cup French lentils
• 4 smoked chorizo sausages (340 grams), thickly sliced into coins
• 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tablespoons Dijon mustard
• 1 pinch freshly ground black pepper
• 4 celery stalks (260 grams)
• 4 carrots, peeled (160 grams)
• 4 cups packed, chopped Tuscan kale (140 grams)

Instructions:

1. Combine 2 quarts of water, minced garlic, and 1 tablespoon of salt in a medium saucepan. Place over high heat and bring to a boil. Meanwhile, rinse the lentils in a fine-mesh sieve and inspect for any debris (although unlikely, it's better to be safe). Once the water is boiling, add the lentils. Reduce the heat if needed and let it simmer for approximately 15 minutes, or until tender. After cooking, drain using the fine-mesh sieve and rinse with cold water to halt the cooking process. Use your fingers to crush the softened garlic pieces.
2. While the lentils are cooking, cook the chorizo. Heat 2 tablespoons of olive oil in a large skillet that is wide enough to accommodate the chorizo slices in a single layer. Over medium-high heat, once the oil is hot, add the chorizo. Cook until crispy on both sides for about 5 to 10 minutes, ensuring to drain excess fat and flip the chorizo as required. Then transfer to a plate to cool.
3. Prepare the dressing in a large bowl (where you will assemble the salad). Mix together the remaining 4 tablespoons of olive oil, lemon juice, mustard, black pepper, and a pinch of salt. Whisk or stir until the mixture is smooth and well combined.
4. Using a mandoline, thinly slice the celery and carrots into the bowl with the dressing. Alternatively, you can do this on a cutting board with a knife. Add the kale and a couple of pinches of salt. Toss the ingredients together. Include the lentils and the cooled chorizo, then toss once more. Season with salt to your preference.
5. For serving, garnish each salad plate with a drizzle of olive oil, along with a lemon wedge for squeezing. Warm bread and a glass of white wine make a delightful complement as well.

Summary:

• Calories: 2563 kcal
• Fat: 172 g
• Protein: 109 g
• Carbs: 163 g
• Potassium: 4135 mg
• Magnesium: 256 mg