If it wasn’t the International Year of Pulses, there’s a good chance I wouldn’t have prepared this lentil salad with pear, kale and bacon. What can I say? When it comes to recreating recipes, I don’t often go for those that feature small, flat seeds.
But I made it a mission to cook with and consume more legumes last month and am happy to report that I’m on track to meet my goal – and it’s only February.
This lentil salad features a nice blend of flavors and textures, thanks to the addition of crunchy pear, tender kale, crisp bacon and dried cranberries. And, while the dish is best served the day it’s made, leftovers are delicious.
Recipe adapted from Simply Delicious.
Lentil Salad with Pear, Kale and Bacon
Makes 4-6 servings
Ingredients
Salad:
- 1 cup chicken broth
- ½ cup water
- ¾ cup brown or green lentils, rinsed and drained
- 1 garlic clove
- 1 sprig fresh rosemary
- 1 Bosc pear, thinly sliced
- 3 cups baby kale
- ½ cup shaved Asiago cheese with rosemary and olive oil
- ⅓ cup dried cranberries
- 5 strips cooked thick-cut bacon, crumbled
Dressing:
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- ½ teaspoon finely chopped fresh rosemary
- sea salt and freshly ground black pepper
Instructions
Make the salad:
- In a medium sauce pan, combine the chicken broth, water, lentils, garlic and rosemary. Bring to a boil and then reduce heat to low. Simmer for 20 minutes. Drain, discard the garlic and rosemary, and transfer to a large bowl.
- Add pear, kale, Asiago cheese, dried cranberries and bacon.
Make the dressing:
- In a small bowl, combine the dressing ingredients (olive oil through rosemary) and whisk until emulsified. Season with salt and pepper to taste.
- Drizzle dressing over lentil mixture and toss gently to combine. Season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
