Raw Kale Salad from Food52

My favorite food blog Food52 posted a recipe for a raw kale salad the other day and I have to share it with you. So, please note that this is neither my recipe nor photo. I did tweak the recipe a bit, using lacinato kale, skipped the red cabbage, and added in some thinly sliced shallots and celery as a substitute for crunch. I was really intrigued by the concept of massaging salt and dressing into the kale to wilt it, and indeed it really works. This is a perfect summer salad.

Serves 4-6

2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup Olive oil
1/4 cup Apricot preserves
1 1/2 tablespoon Apple cider vinegar
1 1/2 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Sea salt
1 pinch Black pepper
1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
1 cup Red cabbage, shredded

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
   
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
   
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
   
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.