Kale, Apple and Lentil Gorgonzola Salad (vegetarian, gluten-free)

I know what you're thinking, geez more kale salad.  Right, like I'm going to start being a lunatic about kale just because you are.  Please, hear me out, I have my reasons, they're practical not just fanatical.

I think every salad can be made into a kale salad without much change to the recipe.  The only difference between a kale salad and a regular salad in its preparation is the dressing.  The kale needs to marinate for about an hour to really hit its sweet spot.  It can also be made ahead and stored for a five days which you can't do with regular red or green leaf lettuce.  Kale is sturdy and can be grown all year, making kale a better choice in winter months.  Compared to red lettuce, kale has substantially more protein, fiber, vitamins A, C, K, folate, potassium, calcium. It also contains Omega 3 and 6 fatty acids where red lettuce has none, green lettuce does have a smidge.  There, I'm done.  I won't talk about how awesome kale is anymore (today) but I will continue to make lots of stuff with it. 

As for this recipe there is plenty of room for experimentation.  Add candied walnuts, sliced pears, or additional vegetables. For the lentils you can leave them out or you can use brown or green lentils, the taste is basically the same.  I use the French green lentils because they stay bit firmer when cooked through and stand up better in a salad. 

Makes 2 entrée sized portions

Recipe:
Lemon Garlic Dressing:
Juice of 1 lemon plus zest of the full lemon
1/4 c. olive oil
2 cloves fine grated garlic
1 tsp. paprika
2 tsp. salt
1 tsp. fresh ground pepper


Recipe:
Kale Salad:
lemon garlic dressing
1 bunch of kale
1 carrot
1 apple
8 oz. or 1/4 c.gorgonzola
1/4 c. pickled red onions
1/4 c. cooked lentils


Recipe:
Pickled Red Onions:
1 large red onion
1 c. vinegar (white, red wine, or apple cider)
1 tsp. sugar
2 tsp. salt.
1 tsp. fresh ground pepper
1 tsp. ground sumac (optional)


Recipe:
Lentils:
1/2 c. water
1/4 c. French green lentils
1/2 tsp. vegetable bullion 
1 tsp. paprika
1 tsp. salt
2 tsp. coarse ground black pepper



Method:
Lemon Garlic Dressing:
1. In a large salad bowl zest the lemon.

2. Squeeze the juice from the lemon, straining out the seeds
3. Use a microplane or other fine grating tool to grate the garlic.

4. Whisk in olive oil, paprika, salt and pepper.



Method:
Kale Salad:  
1. Rinse kale thoroughly.
2. Cut stem away from the leaf and cut kale into1 inch, bite-sized pieces. 

3. Add kale to the salad bowl containing the dressing and begin to mix and even massage the kale with the dressing.
4. Chop apple into bite sized pieces and add to salad.
5. Grate carrot and add to salad.
5. Set aside for 1 hour.



Method:
Pickled Red Onion:
1. Slice the onion into very fine, thin slices.

2. Place in a colander and rinse thoroughly with cold water.
3. In a saucepan heat vinegar, sugar, salt, pepper, and sumac on medium heat mixing until dissolved.
4. Add red onion slices, simmering for 30 seconds then remove from heat.

5. Let the onions sit in the liquid for at least 30 minutes.

6. Let cool completely before adding to the salad.
7. Any leftovers can be stored with the liquid in a air-tight container for several months.  Quadruple the recipe and make enough to add to later meals.

Method:
Lentils:
1. In a small sauce pot bring water to boil.
2. Mix in bullion until dissolved.
3. Add paprika, salt and pepper. I like a nice coarse grind on the pepper here.  If you don't have a grinder with size options you can crush whole peppercorns with the flat edge of your chef's knife.

4. Add lentils and cover, cooking on medium heat until tender, about 20 minutes.
5. Let cool completely before adding to the salad.  I refrigerate mine until I'm ready to serve the salad.


Assembling the Mess
1. Add pickled onions and lentils to the salad and mix through.
2. Add and pieces of gorgonzola cheese to the top of the salad.
3. Candied walnuts go great on this salad too.
4. Serve or store in an airtight container to for up to 5 days.


ENJOY!