Brussels Sprouts, Beluga Lentil and Cranberry Holiday Salad

By á-4202

Ingredients

• Dressing:
• 2 TBS Dijon mustard
• 2 TBS honey
• 6 TBS olive oil
• Juice of 2 lemons
• A generous pinch of kosher salt
• Salad:
• 1 cup (7 oz) beluga lentils
• Kosher salt
• 9 oz kale (about 1 lrg bunch), center ribs removed and thinly sliced
• 18 oz Brussels sprouts, finely shredded
• 1/2 cup dried cranberries
• 1 cup toasted pecans, coarsley chopped
• 4 cleemtines, peeled and cut into wedges

Preparation

Step 1

Dressing:
Whisk together the mustard, honey, olive oil, lemon juice and salt until emulsified. Adjust to taste.

Salad:
1) Rise and drain the lentils. Add to a saucepan with 2 1/2 cups water and bring to a boil. Reduce heat to maintain a simmer and cook for 15 - 20 mins or until just tender (keep an eye on them for the last few minutes to ensure they don't overcook and lose their shape). Drain the water off, transfer to a med mixing bowl and fold in about 1/3 of the dressing. Season to taste with saslt. Allow to cool before adding to the salad.

2) Add the kale to a lrg mixing bowl with a few pinches of salt and massage with your fingers until darkened in color and slightly softened. Add the Brussels sprouts, cranberries, pecans and most of the remaining dressing and toss to coat. Season to taste with salt. Add the clementine wedges and lentils and gently toss. Add more dressing if necessary and serve.