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Lentil, Kale, and Piquillo Pepper Salad


This hearty salad gets better as it sits, so feel free to make ahead, double up for leftovers, or pack it up for a picnic.

Serves 4

For the dressing:
1 clove garlic, grated

1 teaspoon Dijon mustard

1 teaspoon whole-grain mustard

¼ cup sherry vinegar

½ cup olive oil

kosher salt

freshly cracked black pepper

for the salad:

2 bunches black kale, ribs removed and thinly sliced

2 cups cooked black lentils, cooked according to the package directions and cooled

¾ cup thinly sliced piquillo peppers

¼ cup sliced caperberries

¼ cup toasted slivered almonds

¼ cup crumbled feta (optional)

1. First make the dressing. Combine the first 4 ingredients, then slowly stream in the olive oil to emulsify. Taste and season with salt and pepper.

2. Add the kale to a large mixing bowl. Drizzle a couple spoonfuls of the dressing over the kale and gently massage it in with your hands. Let sit for 10 minutes.

3. Add the remaining ingredients with a few more spoonfuls of dressing and toss well to combine. Taste to see if you need more dressing, salt, or pepper, then season as needed and serve.

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